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Wisconsin Tuna Cakes With Lemon Dill Sauce Recipe
|Canned tuna||12 1⁄2 Ounce, drained and finely flaked (Starkist®, 1 Can)|
|Seasoned bread crumbs||3⁄4 Cup (12 tbs)|
|Minced green onions||1⁄4 Cup (4 tbs)|
|Chopped drained pimentos||2 Tablespoon|
|Low fat milk||1⁄2 Cup (8 tbs)|
|Grated lemon peel||1⁄2 Teaspoon|
|Lemon dill sauce||1 Tablespoon|
|Chicken broth||1⁄4 Cup (4 tbs)|
|Lemon juice||1 Tablespoon|
|Dried dill weed||1⁄4 Teaspoon|
|Hot steamed shredded zucchini||1⁄2 Cup (8 tbs)|
|Hot steamed shredded carrots||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 1204 Calories from Fat 388
% Daily Value*
Total Fat 44 g67.1%
Saturated Fat 8.8 g43.8%
Trans Fat 0 g
Cholesterol 280.6 mg93.5%
Sodium 2622.7 mg109.3%
Total Carbohydrates 80 g26.8%
Dietary Fiber 21.9 g87.5%
Sugars 21.4 g
Protein 128 g255.2%
Vitamin A 488.9% Vitamin C 178.9%
Calcium 101.1% Iron 196%
*Based on a 2000 Calorie diet
In small bowl, beat together egg and milk; stir in lemon peel.
Stir into tuna mixture; toss until moistened.
With lightly floured hands, shape into eight 4-inch patties.
In large nonstick skillet, melt margarine.
Fry patties, a few at a time, until golden brown on both sides, about 3 minutes per side.
Place on ovenproof platter in 300°F oven until ready to serve.
For Lemon-Dill Sauce, in small saucepan, heat broth, lemon juice and dill.