Summer Tuna Cakes Recipe
Ingredients
1 medium-sized zucchini
1 6 1/2-ounce can tuna, drained and coarsely flaked
1 1/2 cups fresh white-bread cubes
2 teaspoons grated onion
1 teaspoon lemon juice
1/4 teaspoon salt
1/4 teaspoon pepper
1 egg
2 tablespoons salad oil
2 slices whole-wheat or cracked-wheat bread
About 3 tablespoons mayonnaise
2 large lettuce leaves
1 small tomato, sliced
Bread-and-butter pickles
Directions
1. Finely shred zucchini; pat dry with paper towels. In bowl, mix zucchini and next 7 ingredients. With hands, shape tuna mixture into two 3-inch round patties.
2. In 10-inch skillet over medium heat, in hot salad oil, cook patties until browned on both sides, about 8 to ,10 minutes.
3. Toast whole-wheat bread. Spread bread with some mayonnaise. Top each slice of bread with a lettuce leaf and half of tomato slices, then a tuna patty. Top each open-faced sandwich with a dollop of mayonnaise.
2. In 10-inch skillet over medium heat, in hot salad oil, cook patties until browned on both sides, about 8 to ,10 minutes.
3. Toast whole-wheat bread. Spread bread with some mayonnaise. Top each slice of bread with a lettuce leaf and half of tomato slices, then a tuna patty. Top each open-faced sandwich with a dollop of mayonnaise.
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