TUNA CAKES WITH DILL TARTAR SAUCE

vegetable cooking spray
3/4 cup finely chopped celery
3/4 cup finely chopped onion
2 tablespoons light process cream cheese product, softened
2 teaspoons lemon juice
1/8 teaspoon white pepper
1 dash ground red pepper
1/3 cup fine dry breadcrumbs
1 teaspoon dried whole dillweed
1 (9 1/4 ounce) can 60%-less salt tuna in water, drained
1 egg white
FOR THE DILL TARTER SAUCE:
2 tablespoons mayonnaise
1 tablespoon plain yogurt
1 tablespoon onion, chopped
1 tablespoon cucumber, chopped
1 teaspoon dried dill
1 teaspoon lemon juice

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.

Combine the ingredients for the Dill Tartar Sauce in a small bowl. Serve with the Tuna Cakes.

Yield: 4 servings (serving size: 2 cakes and 1 tablespoon sauce)
Source: Cooking Light, Nov/Dec 1992