Baked Tuna Croquettes With Dill Sauce Recipe

Serves: 4



  • 2 tb heart healthy margarine or spread
  • 1 tb Flour, all purpose
  • 1/2 cup Milk, low fat
  • 1 can Tuna
  • 1 cup Zucchini, grated or yellow
  • 2 tb Onion, minced
  • 1 tb Lemon juice
  • 1 ts Thyme, crushed
  • 1/4 ts Pepper
  • 1/2 cup Buttermilk or low fat milk
  • 1 Egg
  • 1.50 cup Cornflakes, crushed
  • 0.33 cup Parmesan or Romano cheese, grated

Dill Sauce

  • 1 cup Yogurt, low fat
  • 0.33 cup Cucumber, minced fine
  • 1/2 ts Dill weed


  1. Preheat oven to 350^.
  2. In med. saucepan melt spread and
    stir in flour. Add milk all at once.
  3. Cook stirring
    until mixture thickens and bubbles.
  4. Cook for 2 min
    more. Remove from heat.
  5. Stir in tuna, squash, lemon
    juice, thyme, and pepper until well combined.
  6. Cover
    and chill mixture for 30 min.
  7. Shape chilled mixturre
    into eight 2" balls.
  8. n a shallow dish combine egg and
    buttermilk. In another the crushed cornflakes.
  9. Coat
    croquettes well with the buttermilk-egg mixture and
    then the cornflakes.
  10. Spray a baking dish with non
    stick spray and arrange croquettes on the sheet.
  11. Bake,
    uncovered 30 min or until heat through.
  12. For dill sauce
    combine yogurt, cucumber and dill. Serve sauce with

Nutritional information per serving:

Cal 342 including 1/3 cup sauce per serving

Source: Kay Newman

Recipe reviewed by Dietitian Kimberly A. Tessmer, RD LD

In the event that you find that this Baked Stuffed Pumpkin recipe is not appropriate for diabetics, please contact us and and we will review your suggestions.


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