Courtesy of www.bumblebee.com

2 cans or pouches (5 oz) Bumble Bee® Tuna, drained and flaked
2 tablespoons butter
1 tablespoon all-purpose flour

½ cup low-fat milk

1 cup grated zucchini or yellow squash

2 tablespoons minced green onion

1 tablespoon lemon juice

1 teaspoon dried crushed thyme

¼ teaspoon ground black pepper

½ cup buttermilk or low-fat milk

1 large raw egg

1 ½ 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

½ teaspoon dill weed


Preheat oven to 350°F. In a medium saucepan, melt butter, stir in flour. Add milk stirring continuously until mixture thickens and boils. 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 to prepare a baking sheet  to arrange     croquettes to bake approximately 30 minutes or until heated through and golden brown.  Prepare dill sauce in a small bowl; stir together yogurt, cucumber and dill. Serve croquettes with sauce. Makes 8.