Wisconsin tuna cake with lemon dill sauce

Wisconsin tuna cake with lemon dill sauce

  • Prep Time : 40min
  • 4


  • 2 cans or pouches (5 oz. each) tuna, drained and flaked
  • 3/4 cup seasoned breadcrumbs
  • 1/4 cup diced green onions
  • 2 Tbsp. diced pimientos, drained
  • 1 large raw egg, beaten
  • 1/2 cup low-fat milk
  • 1/4 tsp. lemon peel, grated
  • 2 Tbsp. vegetable oil
  • Lemon Dill Sauce:
  • 1/4 cup chicken broth
  • 1 Tbsp. lemon juice
  • 1/4 tsp. dill weed


  • Combine tuna, bread crumbs, onion, pimientos, egg, milk and lemon peel. Shape tuna mixture into eight 4-inch patties. Lightly fry patties in skillet with 2 tablespoons vegetable oil until golden brown on both sides, about 3 minutes per side.
  • Lemon Dill Sauce: Combine broth, lemon juice and dill in a small saucepan to heat. Serving suggestion: Serve patties over steamed shredded zucchini and carrots. Garnish with a lemon slice.