Wisconsin Tuna Cake With Lemon Dill Sauce Recipes

TUNA PATTIES WITH LEMON-DILL SAUCE

Steps:

• 1. Make the Lemon-Dill Sauce first by just mixing the ingredients together and keep in the fridge until needed. Double recipe if you like a good amount, like me.
• 2. Beat the eggs and mix the lemon juice in a medium bowl. Stir in the Parmesan cheese and the 3/4 cup bread crumbs. Fold in the tuna and onions and mix well. Add the pepper and Old Bay seasonings.
• 3. Shape mixture into round 1 inch thick patties, like you would hamburger patties. I was able to make six patties. Put the other 1/2 cup of bread crumbs on a paper plate and hold the patties carefully. Sprinkle the breadcrumbs on both sides to dust them. Carefully shake excess off.
• 4. When all are ready to cook, heat about 3 tablespoons of vegetable oil in a fry pan on stove, medium heat until it is good and hot but not smoking. Add three patties at a time and fry about 4-5 minutes on each side. Add a little more veg oil when adding the second batch. The time it cooks depends on how thick your patties are. They should be golden brown.
• 5. Serve with the lemon-dill sauce or tarter sauce. These may be small but are filling. Can serve two patties each for three or one patty for six if doing a brunch. Enjoy!

TUNA CAKES WITH ARUGULA-TOMATO SALAD

Steps:

• In a bowl, stir together Dijonnaise, lemon zest and juice, and pickle. Add tuna, carrot, and 1/4 cup panko; stir until well combined. Season to taste. Form into 4 firmly packed patties, each about 1 inch thick. Coat in remaining 3/4 cup panko, pressing it into patties with your hands to adhere.
• Heat oil in a large cast-iron or nonstick skillet over medium until shimmering. Add cakes and cook, flipping once, until crisp and golden brown on both sides, about 10 minutes total. Transfer to a wire rack; let cool slightly.
• Meanwhile, lightly drizzle arugula and tomatoes with oil, tossing to coat; season to taste. Serve cakes warm over arugula-tomato salad, with lemon wedges alongside.

WISCONSIN TUNA CAKE WITH LEMON-DILL SAUCE

Steps:

• In a large bowl toss together tuna, bread crumbs. onions, and pimento.
• In a small bowl beat together egg and milk; stir in lemon peel.
• Stir into 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 all sides, about 3 minutes per side.
• Place on an ovenproof platter in a 300* 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.
• Note: times are approximate.