Title: Tuna Cakes with Dill Tartar Sauce
Categories: Fish Eat Entree Lowfat
Yield: 2 Servings

		Vegetable cooking spray
3/4	c	Finely chopped celery
3/4	c	Finely chopped onion
2	tb	Light process cream cheese product, softened
2	ts	Lemon juice
1/8	ts	White pepper
1	ds	Ground red pepper
1/3	c	Fine dry breadcrumbs
1	ts	Dried whole dillweed
9 1/4	oz	60%-less salt tuna in water; (1 can) drained
1		Egg white
		Dill tartar sauce; (see recipe)

Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot.

Add celery and onion; saute until tender. Remove from skillet, and place in a medium bowl. Add cream cheese and next 3 ingredients; stir well. Add breadcrumbs and next 3 ingredients; stir well. Divide mixture into 8 equal portions, shaping each into a 2-1/2-inch cake.

Coat skillet with cooking spray; place over medium-high heat until hot. Add 4 cakes, and cook 2 minutes on each side or until browned. Remove cakes from skillet; set aside, and keep warm. Repeat procedure with remaining cakes.

Yield: 4 servings (serving size: 2 cakes and 1 tablespoon sauce).

Serving Ideas : Serve with Dill Tartar Sauce.

NOTES : Cal 296.5 Fat 4.7g Carb 21.7g Fib 2.5g Pro 40.1g Sod 706mg CFF 14.7% Posted to MM-Recipes Digest V4 #6

Recipe by: Cooking Light, Nov/Dec 1992, page 96

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