3/4 cup Celery -- chopped

3/4 cup Onion -- chopped

2 tablespoons Cream cheese

2 teaspoons Lemon juice

1/8 teaspoon Red pepper

1/3 cup Breadcrumbs

1 teaspoon Dried dill

1 can Tuna in H20 (9 1/4 oz can)

Egg white -----DILL TARTER SAUCE----- 2 tablespoons Mayonnaise

1 tablespoon Plain togurt

1 tablespoon Onion -- chopped

1 tablespoon Cucumber -- chopped

1 teaspoon Dried dill

1 teaspoon Lemon juice

Coat skillet with cooking spray, heat over medium high heat. Saute 1st two ingredients 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 medium high heat, cook 4 cakes, 2 min. on each side. Repeat at remaining 4 cakes. Combine tarter sauce in small bowl. Serve with tuna cakes.