Tuna Cakes With Dill Tartar Sauce

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Stuart Scott

CATEGORY	CUISINE	TAG	YIELD
Seafood, Vegetables, Dairy, Eggs		Fish and, Seafood	2	Servings

INGREDIENTS

		Vegetable cooking spray
3/4	c	Finely chopped celery
3/4	c	Finely chopped onion
2	T	Light process cream cheese
		product softened
2	t	Lemon juice
1/8	t	White pepper
1	ds	Ground red pepper
1/3	c	Fine dry breadcrumbs
1	t	Dried whole dillweed
9 1/4	oz	60%-less salt tuna in water
		1 can drained
1		Egg white
		Dill Tartar Sauce, see
		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).  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@digex.net on Jan 28,
1997.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 241 Calories From Fat: 49 Total Fat: 5.5g Cholesterol: 0mg Sodium: 1397.1mg Potassium: 1005.7mg Carbohydrates: 41.8g Fiber: 6.1g Sugar: 19.4g Protein: 8.7g