Friday, April 18, 2008

Egg White Appetizer Recipe of the Day

Since the last post was about an eggwhite cocktail, I definitely have had happy hour on my mind (by the way, Happy Friday!). Last weekend, I had an incredible (and incredibly healthy) dinner cooked by a friend of tuna, quinoa (heard of it? it's a high protein grain), and a salad full of vegetables with a homemade dill dressing. Never being a huge fan of tuna before, well, I am now. So basically what's been on my mind is tuna and happy hour. What better recipe than this one?

Tuna Cakes with Dill Tarter Sauce

Servings: 2

Notes: Serve with Dill Tarter Sauce.

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 dash ground red pepper
1/3 cup fine dry breadcrumbs
1 teaspoon dried whole dill weed
1 (9.25-ounce) can (less salt) tuna in water, drained
2 ounces Eggology fresh egg whites
2 ounces dill Tartar Sauce (see recipe)

Dill Tartar Sauce

2 tablespoons Mayonnaise
1 tablespoon Plain togurt
1 tablespoon Onion -- chopped
1 tablespoon Cucumber -- chopped
1 teaspoon Dried dill
1 teaspoon Lemon juice

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 a large nonstick skillet with cooking spray; place over medium-high heat until hot.

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.
Combine tartar sauce in small bowl. Serve with tuna cakes.

Serving size: 2 cakes and 1 tablespoon sauce

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