1 can (12 oz.) canned tuna, drained and finely flaked
1 cup grated zucchini or yellow squash
2 tablespoons minced green onion
1 tablespoon lemon juice
1 teaspoon dried thyme, crushed
1/4 teaspoon pepper
1/2 cup buttermilk or low-fat milk
1 egg
1-1/2 cups crushed cornflakes
1/3 cup grated Parmesan or Romano cheese
Dill Sauce
1 cup plain low-fat yogurt
1/3 cup finely minced cucumber
1/2 teaspoon dill weed
Preheat oven to 350°F. In a medium saucepan melt butter; stir in flour. Add milk all at once. Cook and stir until mixture thickens and bubbles. Cook for 2 minutes more. Remove from heat. Stir in tuna, zucchini, onion, lemon juice, thyme and pepper until well combined. Cover and chill mixture for 30 minutes. Shape chilled mixture into eight 2-inch balls. In a shallow dish stir together buttermilk and egg. In another shallow dish combine cornflakes and cheese. Roll balls first in egg mixture, then in cornflake mixture. Repeat procedure to coat well. Spray a baking sheet with aerosol shortening; arrange croquettes on baking sheet. Bake, uncovered, about 30 minutes, or until heated through.
For Dill Sauce, in a small bowl stir together yogurt, cucumber and dill. Serve sauce with croquettes.
