Tuna Cakes with Greens & Lemon Dressing

—

in , ,

Ingredients

  • ½ cup rinsed no-salt-added canned white beans
  • 1 large egg, lightly beaten
  • 3 teaspoons Dijon mustard, divided
  • 1 teaspoon lemon zest
  • 1 teaspoon dried dill
  • 1 teaspoon dried mint
  • ½ teaspoon dried tarragon
  • 2 (5 ounce) cans wild albacore tuna packed in oil, drained
  • ¾ cup whole-wheat panko breadcrumbs
  • 6 tablespoons extra-virgin olive oil, divided
  • 3 tablespoons lemon juice
  • 1 teaspoon honey
  • ½ teaspoon ground pepper
  • ¼ teaspoon salt
  • 1 (5 ounce) package spring mix salad greens

Preparation

  1. Coarsely mash beans with a fork or potato masher in a large bowl. Stir in egg, 2 teaspoons mustard, lemon zest, dill, mint and tarragon. Flake tuna into chunks; gently fold into the bean mixture. Sprinkle panko over the mixture; gently fold in until well combined. Form the mixture into 4 (1-inch-thick) patties.
  2. Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Swirl to coat the pan. Cook the patties until golden brown on both sides, about 3 minutes per side.
  3. Whisk lemon juice, honey, pepper, salt and the remaining 1 teaspoon mustard and 5 tablespoons oil in a small bowl. Mix the dressing with the greens saving some of the dressing to top each tuna cake.

Source: Eating Well – Easy Tuna Cakes with Greens & Lemon Dressing