Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        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
     1/8  teaspoon      ground red pepper
     1/3  cup           fine dry breadcrumbs
   1      teaspoon      dried whole dillweed
   9 1/4  ounces        60%-less salt tuna in water -- (1 can) drained
   1                    egg white
                        dill tartar sauce -- (see recipe)

Preparation:

Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add celery and onion; sauté 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. 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 procedure with remaining cakes. Yield: 4 servings (serving size: 2 cakes and 1 tablespoon sauce).