Easy tuna cakes with greens & lemon dressing
Indulge in delicious homemade tuna cakes paired with fresh greens and zesty lemon dressing for a burst of culinary flavors. Perfect for a light and refreshing meal.
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 (140g) 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 (140g) package spring mix salad greens
Instructions:
- Using a fork or potato masher, roughly crush the beans in a large bowl. Add egg, 2 teaspoons mustard, lemon zest, dill, mint, and tarragon, and mix well. Break up the tuna into chunks and gently combine it with the bean mixture. Sprinkle panko breadcrumbs over the mixture and carefully mix until everything is evenly combined. Shape the mixture into 4 (1-inch-thick) patties.
- In a large nonstick skillet, heat 1 tablespoon of oil over medium heat. Swirl the pan to ensure it's evenly coated. Cook the patties until they are golden brown on both sides, approximately 3 minutes per side.
- In a small bowl, whisk together lemon juice, honey, pepper, salt, the remaining 1 teaspoon of mustard, and 5 tablespoons of oil. Arrange greens on 4 plates, place a tuna cake on top of each pile of greens, and evenly drizzle the dressing over each tuna cake.
Summary:
- Calories: 1744 kcal
- Fat: 112 g
- Protein: 107 g
- Carbs: 79 g
- Potassium: 1904 mg
- Magnesium: 216 mg