Tuna Zucchini Cakes

Cup Finely Chopped Onion
1 Tablespoon Butter
1 Can (6.5 Ounces) Light Water-Packed Tuna, Drained and Flaked
1 Cup Shredded Zucchini
2 Eggs, Lightly Beaten
? Cup Minced Fresh Parsley
1 Teaspoon Lemon Juice
Teaspoon Salt
? Teaspoon Pepper
1 Cup Seasoned Bread Crumbs, Divided
2 Tablespoons Canola Oil

1. In a small saucepan, saute onion in butter until tender.  Remove from the heat.  Add the tuna, zucchini, eggs, parsley, lemon juice, seasonings and cup bread crumbs.  Stir until well combined.  Shape into six -inch-thick patties; coat with remaining bread crumbs.
2. In a large skillet, heat oil.  Cook the patties for 3 minutes on each side or until golden brown.