Tuna Cakes with Creamy Cucumber Sauce

Here is a great, new way to add some omega-3 to your diet!

1/2 c  Finely chopped cucumber

1/2 c  Plain fat free yogurt

1 1/2 tsp  Chopped fresh dill or 1/2 tsp dried dill weed

1 tsp  Salt-free lemon-pepper seasoning

1/3 c  Shredded carrots

1/4 c  Sliced green onions

1/4 c  Finely chopped celery

1/4 c  Reduced fat mayonnaise

2 T Spicy brown mustard

1 c  Panko crumbs, divided

1 can (12oz)  Albacore tuna in water, drained

1 T Canola or olive oil, divided

Optional lemon wedges

For Sauce, stir together cucumber, yogurt, dill and lemon-pepper seasoning.  Cover and refrigerate until serving time.  In mixing bowl combine carrots, onion, celery, mayonnaise and mustard.  Stir in 1/2 cup panko crumbs.  Add tuna and mix until combined.  Place remaining panko crumbs in a shallow dish.  Shape tuna mixture into 5 (1/2-in thick) patties.  Dip patties in crumbs, lightly coating.  In 10-inch nonstick skillet heat 1 1/2 teaspoons oil.  Add patties.  Cook, uncovered, over medium heat 5 to 6 minutes or until golden brown, turning once.  Add remaining 1 1/2 teaspoons oil to skillet, when patties are turned.  Serve with yogurt mixture and garnish with lemon wedges, if desired.

Serves 5.  Per serving (1 tuna cake and 2 T sauce):  187 calories, 9 g fat, 2 g saturated fat, 25 mg cholesterol, 591 mg sodium, 13 g carbohydrate, 1 g fiber.

Recipe from "Diabetic Cooking"

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