Stop Your Whining Tuna Cakes & Dip

Total Time
30mins
Prep 10 mins
Cook 20 mins

My boyfriend can be a red meat-fried food-arteries ache-card carrying high calorie terror! I refuse to serve red meat every night and these tuna cakes have survived as a recipe to which he will *grudgingly* submit. These keep well in the fridge too, you can store them and eat them cold, or toast them up in the toaster oven. I think these remind him of fast food because of their texture and size.

Ingredients Nutrition

Directions

  1. Put olive oil in skillet over med-high heat.
  2. Saute celery and onion until tender.
  3. Remove from heat and place in bowl.
  4. Mix in cream cheese, lemon juice, white pepper and cayenne pepper.
  5. Mix in breadcrumbs, dill weed, tuna, and egg white.
  6. Coat skillet with cooking spray.
  7. Shape about 1/8 cup portions of mixture into 2 inch cakes.
  8. Cook over med-high heat until crispy and hot (about 2-3 minutes on each side).
  9. **Dill Dip** Mix all ingredients and chill until ready to serve.

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