Tuna Cakes with Creamy Lemon Dill Sauce

2 Cans (12 1/2 ounce) water packed tuna, drained and flaked
1 1/2 Cup seasoned bread crumbs
1/2 Cup minced green onions
1/4 Cup chopped, drained pimiento
2 Eggs
1 Cup milk
1 Teaspoon grated lemon peel
2 Tablespoons margarine
Lemon slices (optional)
½ cup light sour cream
1 Tablespoon Dijon style mustard
1 Tablespoon lemon juice
2 teaspoons chopped fresh dill
In a large bowl toss together tuna, bread crumbs, onions and pimiento. In a small bowl beat together egg and milk; stir in lemon peel. Stir into tuna mixture; toss until moistened. With lightly flour hands, shape mixture into 16 four inch patties. In a large nonstick skillet melt margarine. Fry patties, a few at a time, until golden brown on both sides, about 3 minutes per side. Keep warm. For sauce, in a small bowl, combine sour cream, mustard, lemon juice and fresh dill. Serve with tuna cakes. Top with lemon slices. Serves 8.

Tuna Cakes with Lemon Dill Sauce