• 2 tablespoons butter
• 3 tablespoons all-purpose flour
• 1 cup evaporated milk
• 1 pouch (6.4 oz.) light tuna in water
• 1/3 cup plus 1/2 dry bread crumbs, divided
• 1 green onion, finely chopped
• 2 tablespoons lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• oil for frying

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, for at least 30 minutes.

Place the remaining 1/2 cup dry bread crumbs in a shallow bowl.  Drop 1/3 cup tuna mixture into the crumbs.  Gently coat and shape into a 1/2 ” 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.

FREEZE OPTION:  Freeze the cooled tuna patties in freezer containers, separating layers with waxed paper.  To use, reheat tuna patties on a baking sheet in a preheated 325 degree oven until heated through.