Ingredients
2 large parsnips, peeled and cut into 1/2-inch slices2 large egg whites, lightly beaten1/2 cup soft bread crumbs (about 1 slice)1/4 cup finely chopped green onions1 tablespoon dried parsley flakes2 teaspoons lemon juice1/2 teaspoon grated lemon zest1/2 teaspoon dill weed1/4 teaspoon pepper2 cans (6 ounces each) light water-packed tuna, drained and flaked2 teaspoons olive oilDILL SAUCE:1/2 cup fat-free mayonnaise1 teaspoon lemon juice1 teaspoon grated lemon zest1/2 teaspoon dill weed
Preparation
Place parsnips in a saucepan and cover with water; bring to a boil. Reduce heat; cover and simmer for 30-35 minutes or until tender. Drain well.
Place parsnips in a food processor or blender; cover and process until smooth. In a bowl, combine 1 cup pureed parsnips, egg whites, bread crumbs, onions, parsley, lemon juice and zest, dill and pepper. Add tuna and mix well. Shape into eight 1/2-in.-thick patties (patties will be soft).
In a large nonstick skillet, heat oil over medium heat. Cook patties for 5-6 minutes on each side or until lightly browned. Combine the sauce ingredients in a small bowl; serve with tuna patties.
