Vegetable cooking spray
1 tablespoon oil
3/4 cup finely chopped celery
3/4 cup finely chopped onion
2 tablespoons cream cheese, softened
2 teaspoons lemon juice
1/8 teaspoon white pepper
dash ground red pepper
1/3 cup fine, dry breadcrumbs
1 teaspoon dried whole dillweed
1 small can tuna in water, drained
1 egg white
Dill Tartar Sauce (see recipe)

Add oil to 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 proceudre with
remaining cakes. Serve with Dill Tartar Sauce.

Yield: 4 servings (serving size: 2 cakes and 1 tablespoon sauce).

Dill Tartar Sauce

2 tablespoons mayonnaise
1 tablespoon plain yogurt
1 tablespoon finely chopped onion
1 tablespoon peeled, finely chopped cucumber
1 teaspoon dried whole dillweed
1 teaspoon lemon juice