Tuna Patties With Lemon-Dill Sauce

Tuna Patties With Lemon-Dill Sauce 2 large eggs 2 tsp lemon juice, fresh 1/4 c grated Parmesan cheese 3/4 c Italian seasoned bread crumbs + 1/2 cup 17 oz tuna, canned (one 12 oz and one 5 oz) drained 1/4 c green onions, diced 1/4 tsp ground pepper 2 dash(es) Old Bay seasoning vegetable oil LEMON DILL SAUCE 1/2 c mayonnaise (can use reduced fat) 1 tsp lemon juice, fresh 1 tsp grated lemon peel 1/2 tsp dill weed Make the Lemon-Dill Sauce first by just mixing the ingredients together and keep in the fridge until needed. Double recipe if you like a good amount, like me. Beat the eggs and mix the lemon juice in a medium bowl. Stir in the Parmesan cheese and the 3/4 cup bread crumbs. Fold in the tuna and onions and mix well. Add the pepper and Old Bay seasonings. Shape mixture into round 1 inch thick patties, like you would hamburger patties. I was able to make six patties. Put the other 1/2 cup of bread crumbs on a paper plate and hold the patties carefully. Sprinkle the breadcrumbs on both sides to dust them. Carefully shake excess off. When all are ready to cook, heat about 3 tablespoons of vegetable oil in a fry pan on stove, medium heat until it is good and hot but not smoking. Add three patties at a time and fry about 4-5 minutes on each side. Add a little more veg oil when adding the second batch. The time it cooks depends on how thick your patties are. They should be golden brown. Serve with the lemon-dill sauce or tarter sauce. These may be small but are filling. Can serve two patties each for three or one patty for six if doing a brunch. Enjoy!