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Name: Tuna Cakes with Dill Tartar Sauce
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 2
Cuisine: American
Ingredients: 3/4 c Onion finely chopped; 1/3 c breadcrumbs Fine, dry; 3/4 c celery Finely chopped; 1/8 ts White pepper; 1 ts Dried whole dillweed; 1 ds Ground red pepper; Vegetable cooking spray; Dill Tartar Sauce (see; 1 9.25-oz tuna, 60%-less salt; 2 ts Lemon juice; 2 tb cream cheese, Light process; 1 Egg white

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INGREDIENTS

3/4 c Onion ; finely chopped
1/3 c breadcrumbs ; Fine, dry
3/4 c celery ; Finely chopped
1/8 ts White pepper
1 ts Dried whole dillweed
1 ds Ground red pepper
Vegetable cooking spray
Dill Tartar Sauce ; (see
1 9.25-oz tuna, 60%-less salt
2 ts Lemon juice
2 tb cream cheese, Light process
1 Egg white

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.

NOTES

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Tuna Cakes with Dill Tartar Sauce

3/4 c Onion finely chopped
1/3 c breadcrumbs Fine, dry
3/4 c celery Finely chopped
1/8 ts White pepper
1 ts Dried whole dillweed
1 ds Ground red pepper
 Vegetable cooking spray
 Dill Tartar Sauce (see
1 9.25-oz tuna, 60%-less salt
2 ts Lemon juice
2 tb cream cheese, Light process
1 Egg white

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

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Serving Size: 1 Serving (224g)
Recipe Makes: 2

Calories: 292
Calories from Fat: 67 (23%)

Amt Per Serving		% DV

	Total Fat 7.4g	10 %
	Saturated Fat 2.6g	13 %
	Monounsaturated Fat 2g
	Polyunsanturated Fat 2g
Cholesterol 62mg		19 %
Sodium 735.2mg		25 %
Potassium 506.4mg		13 %
Total Carbohydrate 18g		5 %
	Dietary Fiber 1.5g	6 %
	Sugars, other 16.4g
Protein 36.4g		52 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 292

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