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.
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.