Ingredients
2 tablespoons butter3 tablespoons all-purpose flour1 cup evaporated milk1 pouch (6.4 ounces) light tuna in water1/3 cup plus 1/2 cup dry bread crumbs, divided1 green onion, finely chopped2 tablespoons lemon juice1/2 teaspoon salt1/4 teaspoon pepperOil for frying
Preparation
In a small saucepan, melt butter over medium heat. Stir in flour until smooth; gradually whisk in milk. Bring to a boil, stirring constantly; cook and stir until thickened, 2-3 minutes. Remove from heat. Transfer to a small bowl; cool.
Stir in tuna, 1/3 cup bread crumbs, green onion, lemon juice, salt and pepper. Refrigerate, covered, at least 30 minutes.
Place remaining 1/2 cup bread crumbs in a shallow bowl. Drop 1/3 cup tuna mixture into crumbs. Gently coat and shape into a 1/2-in.-thick patty. Repeat. In a large skillet, heat oil over medium heat. Add tuna patties in batches; cook until golden brown, 2-3 minutes on each side. Drain on paper towels.
