2002 Tuna Patties with Dill Sauce

By boandozzy

One serving (2 patties with 2 tablespoons sauce) equals 211 calories, 3 g fat (trace saturated fat), 55 mg cholesterol, 635 mg sodium, 16 g carbohydrate, 2 g fiber, 26 g protein.

Diabetic Exchanges: 2 lean meat, 1 starch, 1/2 fat.

Originally published as Tuna Patties with Dill Sauce in Light & Tasty February/March 2001, p43

Ingredients

• DILL SAUCE:
• 2 large parsnips, peeled and cut into 1/2-inch slices
• 2 egg whites, lightly beaten
• 1/2 cup soft bread crumbs (about 1 slice)
• 1/4 cup finely chopped green onions
• 1 tablespoon dried parsley flakes
• 2 teaspoons lemon juice
• 1/2 teaspoon grated lemon peel
• 1/2 teaspoon dill weed
• 1/4 teaspoon pepper
• 2 cans (6 ounces each) light water-packed tuna, drained and flaked
• 2 teaspoons olive oil
• 1/2 cup fat-free mayonnaise
• 1 teaspoon lemon juice
• 1 teaspoon grated lemon peel
• 1/2 teaspoon dill weed

Preparation

Step 1

Place parsnips in a saucepan and cover with water; bring to a boil. Reduce heat; cover and simmer for 30-35 minutes or until tender. Drain well.

Place parsnips in a food processor or blender; cover and process until smooth. In a bowl, combine 1 cup pureed parsnips, egg whites, bread crumbs, onions, parsley, lemon juice and peel, dill and pepper. Add tuna and mix well. Shape into eight 1/2-in.-thick patties (patties will be soft).

In a large nonstick skillet, heat oil over medium heat. Cook patties for 5-6 minutes on each side or until lightly browned.

Combine the sauce ingredients in a small bowl; serve with tuna patties. Yield: 4 servings.