Baked Tuna Croquettes With Dill Sauce Recipe

• 2 Tbsp. butter or possibly margarine
• 1 Tbsp. all-purpose flour
• 1/2 c. low-fat lowfat milk
• 1 can (12 ounce.) Bumble Bee Tuna, liquid removed and finely flaked
• 1 c. grated zucchini or possibly yellow squash
• 2 Tbsp. chopped green onion
• 1 Tbsp. lemon juice
• 1 tsp dry thyme, crushed
• 1/4 tsp pepper
• 1/2 c. buttermilk or possibly low-fat lowfat milk
• 1 x egg
• 1 1/2 c. crushed cornflakes
• 1/3 c. grated Parmesan or possibly Romano cheese Dill Sauce
• 1 c. plain low-fat yogurt
• 1/3 c. finely chopped cucumber
• 1/2 tsp dill weed

1. Preheat oven to 350 F. In a medium saucepan heat butter; stir in flour.
2. Add in lowfat milk all at once.
3. Cook and stir till mix thickens and bubbles.
4. Cook for 2 min more.
5. Remove from heat.
6. Stir in tuna, zucchini, onion, lemon juice, thyme and pepper till well combined.
7. Cover and refrigeratemix for 30 min.
8. Shape chilled mix into eight 2-inch balls.
9. In a shallow dish stir together buttermilk and egg.
10. In another shallow dish combine cornflakes and cheese.
11. Roll balls first in egg mix, then in cornflake mix.
12. Repeat procedure to coat well.
13. Spray a baking sheet with aerosol shortening; arrange croquettes on baking sheet.
14. Bake, uncovered, about 30 min, or possibly till heated through.
15. For Dill Sauce, in a small bowl stir together yogurt, cucumber and dill.
16. Serve sauce with croquettes.
17. Prep Time: 15 min

butter, flour, lowfat lowfat milk, bee, zucchini, green onion, lemon juice, thyme, pepper, buttermilk, egg, cornflakes, romano cheese, yogurt, cucumber, dill

Taken from cookeatshare.com/recipes/baked-tuna-croquettes-with-dill-sauce-75968 (may not work)