Stop Your Whining Tuna Cakes & Dip

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.

• Ready In: 30 mins
• Serves: 2
• Yields: 6 cakes

Ingredients

• 1  tablespoon olive oil
• 3⁄4 cup  finely chopped celery
• 3⁄4 cup  finely chopped green onion
• 2  tablespoons cream cheese (softened or room temp)
• 1⁄2  lemon, juice of
• 1  dash white pepper
• 1  dash cayenne pepper
• 1⁄3 cup  breadcrumbs
• 1  teaspoon dill weed
• 6  ounces tuna (drained well)
• 1  egg white
•  cooking spray (I use Pam)
• 2  tablespoons mayonnaise
• 2  tablespoons plain yogurt
• 1  tablespoon  finely chopped green onion
• 1  tablespoon  peeled finely chopped cucumber
• 1  teaspoon dill weed
• 1⁄2  lemon, juice of

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.