easy tuna cakes with greens lemon dressing

Easy Tuna Cakes with Greens & Lemon Dressing

Fish Recipes

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Dried spices, white beans and canned fish meet up in these simple fish cakes served over greens. A lemony dressing integrates this speedy supper.

Cooking 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

Cooking Direction

    1. Coarsely pound beans with a fork or potato masher in a huge bowl. Mix in egg, 2 teaspoons mustard, lemon zing, dill, mint and tarragon. Drop fish into pieces; delicately crease into the bean blend. Sprinkle panko over the combination; tenderly crease in until very much joined. Structure the blend into 4 (1-inch-thick) patties.
    2. Heat 1 tablespoon oil in an enormous nonstick skillet over medium intensity. Whirl to cover the container. Cook the patties until brilliant brown on the two sides, around 3 minutes for every side.
    3. Whisk lemon juice, honey, pepper, salt and the excess 1 teaspoon mustard and 5 tablespoons oil in a little bowl. Split greens between 4 plates; top each with a fish cake and shower equally with dressing.