Instructions: For light frying, choose a nonstick skillet to make these tuna cakes.

In a large bowl toss together tuna, breadcrumbs, onions and pimiento. In a small bowl beat together egg and milk; stir in lemon peel. Stir in tuna mixture; toss until moistened. With lightly floured hands, shape mixture into eight 4-inch patties. In a large nonstick skillet melt butter. Fry patties, a few at a time, until golden brown on both sides, about 3 minutes per side. Place on an ovenproof platter in a 300 F oven until ready to serve.

For sauce, 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.

Prep Time: 25 minutes

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.