Fish: 4 pt. Tuna Cakes w/ Tartar Sauce
Source of Recipe
internet
List of Ingredients
Tuna Cakes:
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
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
Dill Tartar Sauce:
2 tablespoons reduced-calorie mayonnaise
1 tablespoon plain nonfat yogurt
1 tablespoon finely chopped onion
1 tablespoon peeled, finely chopped cucumber
1 teaspoon dried whole dillweed
1 teaspoon lemon juice Recipe
Tuna Cakes:
1 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.
2 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).
cakes alone CALORIES 156 (24% from fat) PROTEIN 17.1g; FAT 4.2g (SAT 1.2g, MONO 0.8g, POLY 1.3g); CARB 12g; FIBER 1.5g; CHOL 7mg; IRON 2.2mg; SODIUM 218mg; CALCIUM 59mg
Dill Tartar Sauce; 1 Point per serving
Combine all ingredients; stir well. Yield: 1/4 cup (serving size: 1 tablespoon).
sauce alone CALORIES 24 (75% from fat) / PROTEIN 0.4g / FAT 2g (SAT 0.3g, MONO 0.6g, POLY 1g) / CARB 1.3g / FIBER 0.1g / CHOL 3mg / IRON 0.1mg / SODIUM
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