Ingredients:

* 2 parsnips, peeled and cut into 1/2 inch slices
* 2 egg whites, lightly beaten
* 1/2 cup soft bread crumbs
* 1/4 cup finely chopped green onions
* 1 tablespoon dried parsley flakes
* 2 teaspoons lemon juice
* 1/2 teaspoon grated lemon peel
* 1/2 teaspoon dill weed
* 1/4 teaspoon pepper
* 2 (6 ounce) cans light water-packed albacore tuna, drained and flaked
* 2 teaspoons olive or canola oil

Dill Sauce:
* 1/2 cup fat-free mayonnaise
* 1 teaspoon lemon juice
* 1 teaspoon grated lemon peel
* 1/2 teaspoon dill weed

Methods:

1. 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 peel, dill and pepper.Add tuna and mix well.
2. 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.

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