INGREDIENTS

   *1 can (12 ounces) white tuna packed in water, drained and finely flaked
   *3/4 cup seasoned bread crumbs
   *1/4 cup minced green onion
   *2 tbsp. chopped drained pimentos
   *1 egg
   *1/2 cup skim milk
   *1/2 tsp. grated lemon peel
   *2 tbsp. margarine

   Lemon Dill Sauce:
   *1/4 cup nonfat chicken broth
   *1 tbsp. lemon juice
   *1/4 tsp. dried dill weed

DIRECTIONS

• Use a large bowl to blend tuna with bread crumbs, green onion, pimentos, egg, milk and lemon peel. Flour the hands lightly and shape the mixture into 8 pieces of patties.
• Melt margarine in a large non-stick skillet. Cook the patties for about 3 minutes for each side or until evenly golden brown in color.
• To prepare the sauce, start heating broth, lemon juice and dill in a small saucepan. Once warm, spoon the sauce over the tuna cakes and serve.