Wisconsin Tuna Cake With Lemon-Dill Sauce

• 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)

1. In a large bowl toss together tuna, bread crumbs. onions, and pimento.
2. In a small bowl beat together egg and milk; stir in lemon peel.
3. Stir into tuna mixture; toss until moistened.
4. With lightly floured hands, shape mixture into eight 4-inch patties.
5. 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.
6. Place on an ovenproof platter in a 300* oven until ready to serve.
7. For sauce:
8. 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.
9. Note: times are approximate.

tuna, bread crumbs, green onion, pimientos, egg, lowfat milk, butter, lemon dill sauce, chicken broth, lemon juice, dill weed, zucchini, carrot, lemon slice

Taken from www.food.com/recipe/wisconsin-tuna-cake-with-lemon-dill-sauce-167464 (may not work)