Wisconsin Tuna Cake With Lemon-dill Sauce Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1 can: (12-1/2 ounces) starkist tuna, drained and finely flaked
3/4 cup: Seasoned bread crumbs,
1/4 cup: Minced green onions,
2 tbsp: Chopped drained pimiento,
1: Egg,
1/2 cup: Low-fat milk,
1/2 tsp: Grated lemon peel,
2 tbsp: Butter or margarine,
LEMON-DILL SAUCE
1/4 cup: Chicken broth,
1 tbsp: Lemon juice,
1/4 tsp: Dill weed,
Hot steamed shredded zucchini and carrots,
Lemon slices,
Directions:
In a large bowl toss together tuna, bread crumbs, onions and pimiento. In a
small bowl beat together egg and milk; stir in lemon peel. Stir in 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 both sides, about 3 minutes per side. Place on an
ovenproof platter in a 300
F 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.
Recipe by: StarKist
Posted to brand-name-recipes by Barbra on Feb 19, 1998
Source from luhu.jp
small bowl beat together egg and milk; stir in lemon peel. Stir in 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 both sides, about 3 minutes per side. Place on an
ovenproof platter in a 300
F 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.
Recipe by: StarKist
Posted to brand-name-recipes by Barbra
Source from luhu.jp
Tags
Starkist