Recipe by FLUFFSTER
From Great American cookbook, these tuna cakes are a welcome change for any family. For light frying, choose a non-stick skillet.
Top Review by Lucky in Bayview
Really good! I only made the cakes with the sauce. I didn't have pimentos so I used capers and those worked great. The sauce really gave these a light, fresh taste. Thanks for posting the recipe.
- 1 (12 1/2 ounce) can Starkist tuna, drained and finely flaked
- 3⁄4 cup seasoned bread crumbs
- 1⁄4 cup minced green onion
- 2 tablespoons chopped drained red pimientos
- 1 egg
- 1⁄2 cup low-fat milk
- 1⁄2 teaspoon grated lemon peel
- 2 tablespoons butter or 2 tablespoons margarine
Lemon Dill Sauce
- 1⁄4 cup chicken broth
- 1 tablespoon lemon juice
- 1⁄4 teaspoon dill weed
- hot steamed shredded zucchini
- hot steamed shredded carrot
- lemon slice (to garnish)
Directions See How It's Made
- In a large bowl toss together tuna, bread crumbs. onions, and pimento.
- In a small bowl beat together egg and milk; stir in lemon peel.
- Stir into tuna mixture; toss until moistened.
- With lightly floured hands, shape mixture into eight 4-inch patties.
- In a large nonstick skillet melt butter. Fry patties, a few at a time, until golden brown on all sides, about 3 minutes per side.
- Place on an ovenproof platter in a 300* oven until ready to serve.
- For sauce:
- In a small saucepan heat broth, lemon juice and dill. For each serving, spoon shredded carrots and zucchini onto each plate; top with 2 tuna cakes. Top each cake with a half-slice lemon; spoon sauce over.
- Note: times are approximate.