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Tuna Cakes with Dill Tartar Sauce

Tuna Cakes with Dill Tartar Sauce

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Submitted by wilma

This recipe is easy, cheap, nutritious, and my four kids (age 1,2,4, and 5) all eat 2 or 3 of them each time I make it. The first time I made it, I had to double the recipe in a hurry because everyone ate so much. It’s even good without sauce.

YIELD

4 servings

PREP

10 min

COOK

15 min

READY

25 min

Ingredients

¾ 177
CUP ML CELERY
chopped
¾ 177
CUP ML ONIONS
chopped
2 3E+1
TABLESPOONS ML CREAM CHEESE
2 1E+1
TEASPOONS ML LEMON JUICE
0.6
TEASPOON ML RED PEPPER FLAKES
79
CUP ML BREAD CRUMBS
1 5
TEASPOON ML DILL WEED
dried
1 can
OUNCES TUNA
1 1
LARGE LARGE EGG WHITES
Dill tartar sauce
2 3E+1
TABLESPOONS ML MAYONNAISE
1 15
TABLESPOON ML YOGURT, PLAIN
1 15
TABLESPOON ML ONIONS
chopped
1 15
TABLESPOON ML CUCUMBERS
chopped
1 5
TEASPOON ML DILL WEED
dried
1 5
TEASPOON ML LEMON JUICE

Directions

Coat skillet with cooking spray, heat over medium high heat.

Sauté the celery and onions until tender.

Place in a bowl with cream cheese, lemon juice and red pepper flakes. Mix well.

Add bread crumbs, dill weed, tuna and egg white.

Mix until well combined and divide into 8 portions.

Heat a skillet over medium high heat. Cook 4 cakes, 2 minutes on each side.

Repeat for the remaining 4 cakes.

Combine tarter sauce ingredients in a small bowl.

Serve with tuna cakes.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 96g (3.4 oz)
Amount per Serving
Calories 109 40% from fat
 % Daily Value *
Total Fat 5g 7%
Saturated Fat 2g 8%
Trans Fat 0g
Cholesterol 9mg 3%
Sodium 180mg 7%
Total Carbohydrate 4g 4%
Dietary Fiber 1g 5%
Sugars g
Protein 9g
Vitamin A 4% Vitamin C 9%
Calcium 5% Iron 5%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free
 

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