Tuna Cakes - from Gina

Stovetop stuffing and tuna sound like a really weird combination...but it's so good! Salmon can be substituted for the tuna.

Prep Time: 10 min
Total Time: 26 min
Makes: 6 servings, two tuna cakes each

2 cans (6 oz. each) light tuna in water, drained, flaked 1 pkg.
(6 oz.) Stovetop stuffing mix for chicken
1 cup shredded mild cheddar cheese
1/2 cup shredded carrots
1/3 cup mayonnaise
2 Tbsp. sweet pickle relish
3/4 cup water

MIX all ingredients. Cover and refrigerate 10 min (or as long as 1 hour).

HEAT large nonstick skillet sprayed with cooking spray on medium heat. For each tuna cake, shape 1/3 cup lightly packed tuna mixture into patty. Add patties to skillet in batches.

COOK 3 min. on each side or until golden brown on both sides, turning over carefully.

A couple more suggestions:
Save 60 calories and 8 grams of fat per serving by preparing as directed with 2% milk reduced fat cheddar cheese and light mayonnaise.

Other substitutions: Substitute 1 cup shredded part-skim mozzarella cheese, 1/2 cup chopped green onions and 1 Tbsp. lemon juice for the cheddar cheese, carrots and pickle relish.