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 H20 (9 1/4 oz can)
Egg white —–DILL TARTER SAUCE—– 2 tablespoons Mayonnaise
1 tablespoon Plain togurt
1 tablespoon Onion — chopped
1 tablespoon Cucumber — chopped
1 teaspoon Dried dill
1 teaspoon Lemon juice
Coat skillet with cooking spray, heat over medium high heat. Saute 1st two ingredients until tender. Place in a bowl with cream cheese and next 2 ingredients. Add crumbs and next 3, and divide into 8 equal portions. In a skillet over medium high heat, cook 4 cakes, 2 min. on each side. Repeat at remaining 4 cakes. Combine tarter sauce in small bowl. Serve with tuna cakes.