3/4 cup Celery — chopped
3/4 cup Onion — chopped
2 tablespoons Cream cheese
2 teaspoons Lemon juice
1/8 teaspoon Red pepper
1/3 cup Breadcrumbs
1 teaspoon Dried dill
1 can Tuna — in water
-8 ounce can) 1 Egg white
—–DILL TARTAR SAUCE—– 2 tablespoons Mayonnaise
1 tablespoon Plain togurt
1 tablespoon Onion — chopped
1 tablespoon Cucumber — chopped
1 teaspoon Dill — dried
1 teaspoon Lemon juice
Coat skillet with cooking spray, heat over medium high heat. Saute celery and onion til tender. Place in a bowl with cream cheese and lemon juice and red pepper. Add breadcrumbs and dried dill, tuna and egg white. Divide into 8 equal portions. In a skillet over medium high heat, cook 4 cakes, 2 minutes on each side. Repeat at remaining 4 cakes. Combine sauce in small bowl. Serve with tuna cakes.