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.