Tuna Cakes

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10 oz. canned tuna
1/3 c. butternut squash puree
2 eggs
2 T. chopped fresh dill, or 1 t. dried dill
1 scallion, sliced thinly
1 T. lemon juice
1/2 t. salt
1/4 t. pepper
4 T. fat (ghee, duckfat or schmaltz)

Combine first 8 ingredients in a bowl. Heat oil in a heavy-bottomed pan over medium heat. Scoop 1/4 c. of tuna mixture into hot oil, and fry until set on the first side (about five minutes). Then flip and cook until brown on the second side (like cooking pancakes). Serve with Tartar Sauce.