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. Add tuna and mix until combined.
Place remaining panko in shallow dish. Shape tuna mixture into 5 (1/2-inch-thick) patties. Dip patties in panko, 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.
Tip: To reduce the sodium in this recipe, use salt-free lemon-pepper seasoning blend that has no sodium.
Calories: 187 calories, Carbohydrates: 13 g, Protein: 13 g, Fat: 9 g, Saturated Fat: 2 g, Cholesterol: 25 mg, Sodium: 654 mg, Fiber: 1 g
Exchanges per serving: 1 Fat, 2 1/2 Vegetable, 1 Meat.
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