Ingredients
Prep
- 2 eggs
- 4 T green onion
- 24 oz canned tuna drained
- 1 C mayonnaise divided
- 1 1/2 C panko bread crumbs divided
- 2 T lemon juice
- 1/4 C chicken broth
- 1/4 t dill weed
On Cooking Day
- 3 T canola oil
- 18 oz frozen corn
- 18 oz frozen green beans
Instructions
To Assemble
- Crack eggs into a medium bowl and beat.
- Finely chop green onion and add to the bowl.
- Add tuna, 1/2 of the mayonnaise, and 2/3 of the panko bread crumbs to the bowl and mix well.
- Pour the remaining panko bread crumbs onto a plate. Use an ice cream scoop to portion out tuna mixture onto the bread crumbs. Press the tuna into a patty in the breadcrumbs flipping gently to coat both sides. Store in a large container with a lid using wax paper to separate layers.
- Add the last 3 ingredients and remaining mayonnaise to a microwave safe bowl with a lid and cover.
To Cook
- Warm canola oil in a skillet. Cook tuna cakes for about 2-3 minutes per side or until they reach a golden brown.
- Prepare corn and green beans per package instructions. Warm lemon dill sauce in the microwave and serve.
Ingredients
Prep
On Cooking Day
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Instructions
To Assemble
To Cook
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