1 (12 ounce) can tuna packed in water, drained and finely flaked
2 slices whole wheat bread
1/4 cup minced green onion
1/4 cup egg substitute
1/2 cup skim milk
1/2 teaspoon grated lemon peel
1/8 teaspoon garlic powder
Lemon Dill Sauce:
3/4 cup nonfat chicken broth
1/4 cup lemon juice
1 teaspoon dried dill weed
Cooking Instructions
Toast bread and allow to completely cool. Tear toasted bread and place in a blender of food processor and process into crumbs. In large bowl, combine tuna, breadcrumbs, green onion, egg substitute, milk, lemon peel and garlic powder. Form into 4 patties. Spray a large nonstick skillet with cooking spray and heat over medium heat. Cook patties, until golden brown on both sides, about 3 minutes per side.
Sauce: combine all ingredients in a small saucepan and heat over low heat until warm. Add a small amount of flour or cornstarch with a whisk to thicken if desired.
Makes 4 Servings
Serving Size: 1 patty and 2 ounces sauce
Nutrients per serving:
Calories: 162
Total fat: 1 gram (8% of calories)
Saturated fat: trace
Cholesterol: 26 mg
Sodium: 517 mg
Carbohydrate: 11 grams (27% of calories)
Protein: 26 grams (65% of calories)
Dietary fiber: 1 gram
