Tuna cakes with dill tartar sauce

2 Servings

Ingredients

Quantity Ingredient
Vegetable cooking spray
¾ cup Finely chopped celery
¾ cup Finely chopped onion
2 tablespoons Light process cream cheese product, softened
2 teaspoons Lemon juice
⅛ teaspoon White pepper
1 dash Ground red pepper
⅓ cup Fine dry breadcrumbs
1 teaspoon Dried whole dillweed
9¼ ounce 60%-less salt tuna in water, (1 can) drained
1 Egg white
Dill Tartar Sauce, (see recipe)

Directions

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 2-½-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).

Per serving: 296 Calories; 5g Fat (15% calories from fat); 40g Protein; 22g Carbohydrate; 47mg Cholesterol; 706mg Sodium Serving Ideas : Serve with Dill Tartar Sauce.

Recipe by: Cooking Light, Nov/Dec 1992, page 96 Posted to MC-Recipe Digest V1 #417 by igor@... on Jan 28, 1997.

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