Tuna Cakes With Dill Tartar Sauce

Recipe Ingredients

		Vegetable cooking spray
3/4 cup	82g / 2.9oz	Finely chopped celery
3/4 cup	46g / 1.6oz	Finely chopped onion
2 tablespoons	30ml	Light process cream cheese product - softened
2 teaspoons	10ml	Lemon juice
1/8 teaspoon	0.6ml	White pepper
1/8 teaspoon	0.6ml	Ground red pepper
1/3 cup	48g / 1.7oz	Fine dry breadcrumbs
1 teaspoon	5ml	Dried whole dillweed
9 1/4 oz	262g	60%-less salt tuna in water - (1 can) drained
1		Egg white
		Dill tartar sauce - (see recipe)

Recipe Instructions

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).

Source:
Cooking Light, Nov/Dec 1992, page 96

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