Portion Size: 4 oz. plus 1 tablespoon sauce

Ingredients: Yields: 8 servings

Ingredients	Notes:
4 cups, water packed tuna, drained and flaked
1 cup seasoned breadcrumbs
1/2 cup green onions	Wash, trim and finely chop (including green tops) Optional
1/4 cup Dijon mustard
2 Eggs
½ cup nonfat milk
2 tablespoons lemon juice
2 tablespoons oil
Sauce: 1 cup mayonnaise 2 tablespoons pickle relish 1 tablespoon lemon juice 1 teaspoon Dijon mustard Salt and pepper to taste.

Directions:

Steps:	Directions:	Critical Control Point /Quality Assurance
1	In a large bowl toss together tuna, breadcrumbs, onions and Dijon mustard.
2	In a small bowl beat together egg and milk; stir in lemon peel and lemon juice. Stir into tuna mixture; toss until moistened.
3	With lightly flour hands, shape mixture into 16 two-inch patties.
4	In a large nonstick skillet, heat oil to medium high heat.
5	Sauté patties, a few at a time, until golden brown on both sides, about 3 minutes per side	Cook until internal temperature reaches 165° F for 15 seconds. Keep warm.
6	In a bowl combine ingredients for the sauce. Chill
7	For each serving, spoon over sauce tuna cakes.