Summer Tuna Cakes

• 2 cups shredded zucchini
• 2 (6 ounce) cans tuna, drained and flaked
• 2 eggs, slightly beaten
• 1 tablespoon finely grated onion
• 1 teaspoon lemon juice
• 14 teaspoon salt
• 14 teaspoon pepper
• 2 tablespoons oil
• lettuce leaf
• 1 tomatoes, cut in 6 slices
• 3 tablespoons mayonnaise

1. Drain zucchini in a paper towel-lined colander until as dry as possible (some squishing may be required!
2. ).
3. In a bowl, combine zucchini, tuna, eggs, lemon juice, salt and pepper.
4. Mix well.
5. Shape into six patties about 1" thick.
6. Heat oil in a large skillet over medium heat.
7. Add tuna patties and cook until browned on both sides, about 10 minutes.
8. (I have cooked these in batches).
9. To serve, place two patties on a lettuce leaf, top each with a slice of tomato and a dollop of mayonnaise.

zucchini, tuna, eggs, onion, lemon juice, salt, pepper, oil, tomatoes, mayonnaise

Taken from www.food.com/recipe/summer-tuna-cakes-54056 (may not work)