Tuna Cakes with Lemon Dill Sauce

Ingredients
4 cups, 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)Sauce:
2 Tablespoons margarine
2 Tablespoons flour
1/2 Cup chicken broth
2 Tablespoons lemon juice
1/2 Teaspoon dill weed
Instruction
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 saucepan, melt margarine. Add flour and stir. Add broth, lemon juice, and dill. Heat to boiling. For each serving, spoon over sauce. Top with lemon slices. Serves 8.

Tuna Cakes with Lemon Dill Sauce