* Exported from MasterCook * Baked Tuna Salad Souffle Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Amount

Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 can tuna -- 7 oz size 1/2 cup onions -- minced 1/2 cup celery -- minced 1/4 cup peppers -- minced 6 french bread slices -- 1/2" 1/4 cup mayonnaise 1/4 cup cheddar cheese -- diced 1 cup milk 4 eggs 8 ounces tomato sauce/cheese 1/2 teaspoon seasoned salt Drain oil from Tuna into a skillet.. Add onions, celery & peppers & saute until soft. Add Tuna and toss to mix. Set aside .. Spread bread slices with Mayonnais e & cut into small cubes. In 1 1/2 Qt casserole arrange layers of half of bread cubes, half tuna mix, half cheese.. Repeat using remainder. Combine eggs with mi lk..Stir in Tomato Sauce gradually & salt.. Mix well..Pour over casserole. press ing to gently immerse all ingredients. Let stand 10 minutes.. Bake 1 hour at 350 'til golden brown & Puffy..

- - - - - - - - - - - - - - - - - - -

Nutr. Assoc. : 0 * Exported from MasterCook * Bean And Tuna Salad Recipe By : Serving Size : 12 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------3 cups water 2 cans cannellini beans 1/3 cup olive oil 3 teaspoons red wine vinegar 1 teaspoon salt fresh pepper to taste 1 medium red onion 12 ounces tuna -- drained

Directions: Mix together oil, vinegar, salt and pepper. Pour over beans and onio n in a shallow bowl. Cover and refrigerate at least 1 hour. Transfer bean mixtur e to serving platter with slotted spoon. Break tuna into chunks and arrange on b ean mixture.

- - - - - - - - - - - - - - - - - - -

Nutr. Assoc. : 0 * Exported from MasterCook * Chicken And Tuna Sauce Salad Recipe By : Serving Size : 8 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2 pounds chicken meat ;cooked -- diced 1 cup celery -- thinly sliced 1 cup white onion ;peeled -- thinly 1 red bell pepper ;medium 1/4 cup parsley -- chopped 1 tuna sauce recipe -- (omit the 1/2 cup mayonnaise Combine the chicken, celery, onion, red bell pepper and parsley in a bowl. Mix t he Tuna Sauce and mayonnaise together until smooth. Toss all together except the lettuce. Cover and refrigerate 2 to 4 hours. Toss a couple of times while chil ling. Serve on lettuce leaves. Serves 8 as an entree salad.

- - - - - - - - - - - - - - - - - - -

Nutr. Assoc. : 0 * Exported from MasterCook * Curried Tuna Salad In Red Pepper

Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 large red bell pepper 1 3 1/4 ounce light tuna -- packed in water or oil drained & slightly mashed 1/2 cup canned garbanzo beans -- drained 1 2 in piece cucumber -- preferably english hot-house peeled -- and cut into fine di 3 tablespoons dried currants 2 tablespoons slivered almonds -- lightly toasted 2 scallions -- thinly sliced 4 tablespoons plain low-fat yogurt 1 teaspoon curry powder 1/2 teaspoon ground ginger CUT OFF THE TOP of the red pepper about one-third of the way down. Remove the se eds and membranes from both the top and bottom, and the stem from the top. Finel y dice the top and put it in a medium-size bowl. Add the tuna, garbanzo beans, c ucumber, currants, almonds and scallions to the bowl, and toss gently. Combine t he yogurt with the curry and ginger, and mix it with the tuna salad. Spoon the t una back into the red pepper before serving.

- - - - - - - - - - - - - - - - - - -

Nutr. Assoc. : 0 * Exported from MasterCook * Fresh Tuna, Black Olive And Red Pepper Salad Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------4 tuna steaks -- 5 to 6 oz each 6 tablespoons olive oil salt and pepper to taste 2 red bell peppers; roasted -- peeled and seeded 1 (8 oz) jar red peppers -- cut 1/4 inch strips 3 stalk celery -- cut into 1/4 batons 12 large black olives; pitted -- halved sliced 1 small bunch basil -- cut into fine

strips 2 tablespoons lemon juice 1 tablespoon fresh oregano -- chopped (opt) 1 small head red leaf lettuce -- leaves separated, wa dried Rub the tuna with 1 tablespoon of the oil and season with salt and pepper. Grill over hot coals for 8 to 10 minutes, turning once, or broil under a hot broiler for about the same length of time. Allow the tuna to cool, then break into 1-1/2 inch chunks using two forks. In a bowl, combine the tuna, peppers, celery, oliv es and basil. Mix the remaining olive oil with the lemon juice, oregano and salt and pepper to taste, pour over the tuna mixture and toss gently. Serve the sal ad on the lettuce.

- - - - - - - - - - - - - - - - - - -

Nutr. Assoc. : 0 * Exported from MasterCook * Joan Cook's Tuna Fruit And Pasta Salad Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 can (6-3/4 oz.) tuna with canola -- oil 2 cups cooked shell pasta 2 cups fresh fruit and/or sweet -- peppers; cut into bi 1 piece (jean used -- melon, grapes, jicama bell peppers) 1 tablespoon sweet onion -- chopped dressing: 1 (6 oz.) vanilla yogurt 1/2 teaspoon curry powder 1 tablespoon lime juice 1 tablespoon ginger root -- peeled and poppy seeds for garnish Drain tuna and separate into bite-size pieces. Mix fruit, pasta, onion and tuna . Mix dressing ingredients well. Gently mix dressing with fruit, pasta and tuna . Sprinkle with poppy seeds, if desired. Serve chilled.

- - - - - - - - - - - - - - - - - - -

Nutr. Assoc. : 0 * Exported from MasterCook * Hot Tuna & Pasta Salad Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1/2 cup mayonnaise 1/4 cup lemon juice 1 tablespoon dijon mustard 1 large salad white tuna 1/2 pound medium shell macaroni 10 ounces frozen chopped broccoli -- thawed 2 cups carrots -- sliced and cooked 2 teaspoons soy sauce 1/8 teaspoon ginger 1/8 teaspoon basil Cook pasta per directions. Cook broccoli per directions. Combine mayonnaise, lem on juice, mustard, soy sauce, ginger and basil in a bowl. Toss with hot macaroni , tuna, broccoli and carrots. Mix and serve warm.

- - - - - - - - - - - - - - - - - - -

Nutr. Assoc. : 0 * Exported from MasterCook * Tuna Apple Salad Recipe By : Serving Size : 3 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 can tuna (6.5 oz) 1 can chopped olives(4 1/4 oz) 3 cups torn lettuce 1/4 cup cheese -- grated (opt.)

1 1 1 3

apple egg; boiled -- chopped (opt.) stalk celery -- chopped tablespoons thousand island dressing

Drain tuna. Tear lettuce into bite-sized pieces. Core apple and cut into eight wedges. Cut each wedge crosswise into 4 or 5 chunks. Each apple piece will stil l have peel on one edge. Red apples look especially nice. Combine tuna, lettuce, apple and chopped celery. Add optional ingredients as desired. Add Thousand Isl and dressing and toss until well blended. Serve with crackers or specialty bread .

- - - - - - - - - - - - - - - - - - -

Nutr. Assoc. : 0 * Exported from MasterCook * Tuna And Potato Salad Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------10 ounces frozen green beans -- defrosted 6 small new potatoes -- unpeeled 1 can tuna in water -- drained (6 oz) 3 flat anchovies -- *optional* 2 tablespoons pesto sauce 1 cup mayonnaise salt & pepper -- freshly ground 3 tablespoons parsley -- chopped Blanch the defrosted green beans for 2 minutes in boiling water. Drain and plung e in cold water. Drain. Place the cooked potatoes, beans and tuna in a salad bow l. Mix the anchovies and pesto with the mayonnaise and pour onto the salad. Add salt and pepper and toss. Garnish with parsley.

- - - - - - - - - - - - - - - - - - -

Nutr. Assoc. : 0 * Exported from MasterCook * Tuna And Avocado Salad Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2 large hard-boiled eggs 1 cup avocado -- mashed 1 6 1/2 oz can tuna (in water) 2 tablespoons dill relish 2 teaspoons Louisiana hot sauce 1/2 cup onion -- chopped 2 tablespoons mayonnaise (maybe 3 tbs) fresh lemon juice Peel eggs and mash real well with a regular dinner fork (more or less mince them ). Peel avocado and squeeze 1/2 lemon on it to keep from discoloring. Then mash real well with fork. Mix these two ingredients real well. Drain water from tuna and mix with onions, eggs, avocado, dill pickles or relish, salt, Louisiana hot sauce, and mayonnaise. Serve over lettuce.

- - - - - - - - - - - - - - - - - - -

Nutr. Assoc. : 0 * Exported from MasterCook * Tex-Mex Tuna Salad Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2 cans solid white tuna in water -- drained and flaked ( 1/2 cup sliced ripe olives 1/2 cup sliced green onions w/tops 1/2 cup thinly sliced celery 2/3 cup pace picante sauce 1/2 cup dairy sour cream 1 teaspoon ground cumin lettuce leaves -- or shredded lettuce 12 taco shells -- or

cups tortilla chips

Combine tuna, olives, green onions and celery in medium bowl. Combine Pace Pican te Sauce, sour cream and cumin; mix well. Pour over tuna mixture; toss lightly. To serve, line taco shells with lettuce leaves; spoon tuna mixture into shells. Or, line individual serving plates with shredded lettuce; top with tuna mixture and surround with tortilla chips. Drizzle with additional Pace Picante Sauce; to p with additional sour cream, if desired.

- - - - - - - - - - - - - - - - - - -

Nutr. Assoc. : 0 * Exported from MasterCook * Stu's Tuna Fish Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 can solid white tuna -- drain water 1 tablespoon sweet relish 1 teaspoon oregano 1 teaspoon celery seed black pepper -- to taste 1 small onion -- chopped Wash the tuna. Buy Solid White Tuna in water. Use 2 heaping tablespoons of relis h and maybe a little less than a full teaspoon of oregano or celery seed. Taste and add more if desired. Mix well in a bowl.

- - - - - - - - - - - - - - - - - - -

Nutr. Assoc. : 0 * Exported from MasterCook * Salmon Or Tuna Fish Salad

Recipe By : Serving Size : 8 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2 cups shredded red salmon or tuna -- fish 1 1/4 cups chopped celery 1 cup finely shredded cabbage 2/3 cup chopped sweet pickle 2 tablespoons gelatin 2 cups boiling water 1 1/2 teaspoons salt 1 tablespoon lemon juice 1/4 cup cold water 1 tablespoon vinegar Soften gelatin in cold water. Add hot water. Stir until dissolved. Cool until partially set. Add salmon, vegetables, pickle, salt, lemon juice, and vinegar. Mix lightly with 2 forks. Pour into mold. Chill until firm. Serve on crisp lett uce. Serve with mayonnaise. Garnish with paprika. 8 servings.

- - - - - - - - - - - - - - - - - - -

Nutr. Assoc. : 0 * Exported from MasterCook * Low-Fat Tuna Salad Recipe By : Serving Size : 2 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------16 ounces all-white albacore tuna 8 ounces non-fat plain yogurt 4 ounces lite 'n' lively fat-free 6 ounces diced celery 6 ounces shredded carrots 4 ounces diced purple onion Toss all together and serve in a whole wheat pita pocket with lettuce, tomato an d sprouts.

- - - - - - - - - - - - - - - - - - -

Nutr. Assoc. : 0 * Exported from MasterCook * Linguine Tuna Salad Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------7 ounces linguine -- broken in half 1/4 cup vegetable oil 2 teaspoons sugar 1 teaspoon seasoned salt 10 ounces green peas -- frozen 1/4 cup lemon juice 1/4 cup chopped green onions 1 teaspoon italian seasoning 12 1/2 ounces tuna -- drained 2 med. firm tomatoes -- chopped * Thaw peas before using in this salad.

Cook Linguine according to package directions, drain. Meanwhile, in a large bowl , combine lemon juice, oil, onions, sugar, Italian Seasoning, and salt, mix well . Add HOT linguine; toss. Add remaining ingredients; mix well. Cover; chill to blend flavors. Serve on lettuce leaves and garnish as desired. Refrigerate lefto vers.

- - - - - - - - - - - - - - - - - - -

Nutr. Assoc. : 0 * Exported from MasterCook * Tuscan Tuna Salad Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------

tuna salad sun dried tomatoes parmesan cheese balsamic vinegar toasted pine nuts Prepare your favorite tuna salad. Add chopped sun dried tomatoes and Parmesan ch eese. Season with balsamic vinegar. Garnish with toasted pine nuts. Serve with l ight pasta salad or tomatoes with basil.

- - - - - - - - - - - - - - - - - - -

Nutr. Assoc. : 0 * Exported from MasterCook * Tuna-Macaroni Supper Salad Recipe By : Serving Size : 8 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------8 ounces elbow macaroni 1 cup mayonnaise 1/2 cup italian-style dressing 1 tablespoon prepared mustard 2 cups thin -- pared cucumber slice 1 1/2 cups diced tomato 1/2 cup diced green pepper 1/4 cup coarsely chopped green onion 1 teaspoon salt 1/8 teaspoon pepper 14 ounces solid-pack tuna (2 cans) -- drained/broken into 1 hard-cooked egg -- chopped chopped parsley Cook macaroni as label directs. Drain; rinse with cold water. In large bowl comb ine mayonnaise, Italian dressing and mustard; mix well. Add cucumber, tomato, gr een pepper, green onion, salt, pepper, tuna, and macaroni; toss to mix well. Re frigerate, covered, until well chilled - about 4 hours. Just before serving garn ish with hard-cooked egg and parsley.

- - - - - - - - - - - - - - - - - - -

Nutr. Assoc. : 0 * Exported from MasterCook * Tuna Salad, Waldorf Style Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------3 cans (7oz ea) tuna fish -- solid 1 cup cucumber; unpeeled -- cubed 2 cups red apples; unpeeled -- cubed 1/2 cup walnut meats -- coarsely chop 1 tablespoon oil 1 tablespoon tarragon vinegar mayonnaise 6 large - 8 lg. gherkins* 1 red apple lemon juice Drain tuna. Flake and combine with cucumbers, cubed apples and walnuts. Blend o il with vinegar and enough mayonnaise for a not too thick dressing. Pour over sa lad ingredients and toss lightly. If desired, make a garnish by cutting gherkins lengthwise into slices, leaving sliced fastened at the base. Spread out like a fan. Cut a quarter of an apple into thin wedges and dip in lemon juice. Place w edges lengthwise between gherkins slices. Shrimp Salad Waldorf Style equally del icious. Use canned or quick-frozen deveined shrimp, chopped. Yield 6-8 servings. *Gherkins is a small prickly fruit that used for pickling or somewhat like a ba by cucumber.

- - - - - - - - - - - - - - - - - - -

Nutr. Assoc. : 0 * Exported from MasterCook * Tuna Salad Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ --------------------------------

1 1 2 1 1 1/3

cup tablespoons teaspoon tablespoon cup

egg yolk vegetable oil fresh squeezed lemon juice salt/pepper grey poupon mustard roasted red pepper -- well (jarred ones are fine) tuna scallions or shallots -- finely chopped; celery; finely chopped

Have you tried making tuna salad with homemade mayonnaise? You can vary the flav oring in the mayonnaise to suit your taste. Try your next batch with this: Put t he yolks, 1 Tablespoon oil, lemon juice, salt, pepper and mustard into the bowl of a processor and process until an emulsion begins to form. Then, with the mach ine still running, begin to add the rest of the oil, almost drop by drop, until it's all incorporated and you have a thick mayonnaise. Mash up the red peppers u ntil very fine and stir into the mayonnaise until it's completely incorporated. Taste and adjust seasoning to your own personal liking. Add to your tuna salad, along with some finely chopped scallions or shallots and perhaps some finely cho pped celery. If you like curry in your tuna salad, this can be added instead of the red peppers, but add it at the same time you put the first ingredients into the processor.

- - - - - - - - - - - - - - - - - - -

Nutr. Assoc. : 0 * Exported from MasterCook * Tuna Party Salad Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2 envelopes gelatin 1/2 cup cold water 1 cup chili sauce 3 tablespoons lemon juice 1 cup mayonnaise 1 cup whipping cream -- whipped 1 cup ripe olives -- quartered 1 cup celery -- finely diced 2 cans tuna -- drained Soften gelatin. Heat sauce to boiling. Remove from heat and add softened gelat in and stir until dissolved. Add lemon juice. Chill until partly congealed. F old in mayonnaise, cream, olives, celery and tuna. Pour into a two quart cassero

le. Refrigerate until firm.

- - - - - - - - - - - - - - - - - - -

Nutr. Assoc. : 0 * Exported from MasterCook * Tuna Fish Salad Recipe By : Serving Size : 6 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1/2 cup shredded cabbage 1 cup shredded tuna fish 1 cup chopped nuts 2 hard-cooked eggs -- chopped 1/2 cup chopped sweet pickle 1/2 cup chopped celery Mayonnaise dressing Salt and pepper Combine tuna fish, nuts, eggs, pickle, celer y, and cabbage. Season to taste. Moisten with mayonnaise. Mix lightly with 2 for ks. Serve on bed of watercress. 6 servings.

- - - - - - - - - - - - - - - - - - -

Nutr. Assoc. : 0 * Exported from MasterCook * Fresh Tuna Salad Recipe By : Serving Size : 1 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2 pounds fresh tune

1 1/2 6 1 1/2 1/2

teaspoons liquid crab boil eggs; hard-boil -- chop cup onion -- chop fine cup celery -- chop fine cup dill pickle relish mayonnaise creole seasoning -- to taste

Boil tuna in a pot of water seasoned with crab boil until it flakes apart. Remov e from heat and soak for 15 to 20 minutes. Drain, cool and break into small piec es. Mix tuna with all ingredients to desired consistency. Serve on sandwich or w ith crackers.

- - - - - - - - - - - - - - - - - - -

Nutr. Assoc. : 0 * Exported from MasterCook * Crunchy Tuna Salad Recipe By : Serving Size : 2 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------1 can (6 1/2 oz.) can solid white tuna packed in water drained & flaked 1 can (8 oz.) water chestnuts drained & chopped 1 cup chopped celery 1/2 cup shredded carrots 1/4 cup sliced green onions 1/4 cup low cal. mayonnaise 1 tablespoon dijon mustard 1 teaspoon soy sauce 1/4 teaspoon pepper in Large Bowl, Combine All Ingredients. Cover & Chill. Line Two Plates With Let tuce. Spoon Half Of Tuna Salad Onto Each Plate. (May Use Low Fat Yogurt in Plac e Of Mayonnaise.)

- - - - - - - - - - - - - - - - - - -

Nutr. Assoc. : 0 * Exported from MasterCook * Tuna Italiano Insalata Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ ------------------------------------dressing----3 tablespoons red wine vinegar 1 large clove garlic -- minced 1 teaspoon dried basil 1/2 teaspoon salt 1/4 teaspoon sugar freshly ground pepper 4 teaspoons olive oil -----salad----2 cups cooked, drained -- bow tie or spiral pasta 1/2 cup drained, flaked -- water-packed tuna 2 ounces low-fat jack or cheddar cheese -- diced in 1/4 inch cubes 1 cup halved cherry tomatoes 1/4 cup thinly sliced red onion 1/4 cup thinly sliced celery 3/4 cup steamed broccoli flowerettes 1/2 cup sliced, canned or thawed frozen artichoke hearts 1/4 cup chopped parsley belgian endive 1. To make dressing: In small container with tightly fitting lid, combine dres sing ingredients. 2. Cover tightly and shake thoroughly to mix. 3. To make salad : In large bowl combine salad ingredients, except endive. 4. Pour dressing over all and toss to mix. 5. Chill at least 1 hour. 6. To serve, arrange salad in ser ving bowl lined with endive spears. DEAL-A-MEAL CARDS USED: 1 Bread 1 Meat 1 Vegetable 1 Fat 287 Calories

- - - - - - - - - - - - - - - - - - -

Nutr. Assoc. : 0 * Exported from MasterCook * Great Northerns & Tuna With Lemon & Ginger Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Salad Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------2 15 ounce can Great Northern Beans 1 9 1/4 ounce water packed light tuna -- drained 6 cups Romaine lettuce -- torn --DRESSING-2 tablespoons fresh lemon juice 1/2 teaspoon soy sauce 1 teaspoon fresh ginger -- minced 2 teaspoons fresh garlic -- minced 1/4 cup extra-virgin olive oil Lemon slices -- garnish DRESSING: Prepare by combining lemon juice, soy sauce, ginger and garlic. Whisk in olive o il. Set aside. SALAD: Using a strainer, drain beans and rinse very well, being careful to not break be ans. Transfer to flat serving dish. Separate drained tuna and add to beans. Add lettuce and dressing. Toss very gently just to combine. Do NOT overdo. Garni sh with lemon slices. Serve immediately. Source: "American Dry Bean Board" S(Internet Address): "http://adbb-sql.cdirect.com/"

- - - - - - - - - - - - - - - - - - -

Nutr. Assoc. : 0 * Exported from MasterCook * Tuna Cakes With Dill Tartar Sauce Recipe By : Serving Size : 4 Preparation Time : 0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------3/4 cup celery -- chopped 3/4 cup onion -- chopped 2 tablespoons cream cheese 2 teaspoons lemon juice

1/8 1/3 1 1 1 2 1 1 1 1 1

teaspoon cup teaspoon can tablespoons tablespoon tablespoon tablespoon teaspoon teaspoon

red pepper breadcrumbs dried dill tuna in water (9 1/4 oz can) egg white -----dill tarter sauce----mayonnaise plain yogurt onion -- chopped cucumber -- chopped dried dill lemon juice

Coat skillet with cooking spray, heat over medium high heat. Saute 1st two ingre dients until tender. Place in a bowl with cream cheese and next 2 ingredients. Add crumbs and next 3, and divide into 8 equal portions. In a skillet over mediu m high heat, cook 4 cakes, 2 min. on each side. Repeat at remaining 4 cakes. Com bine tarter sauce in small bowl. Serve with tuna cakes.

- - - - - - - - - - - - - - - - - - -

Nutr. Assoc. : 0