Dried herbs, white beans and canned tuna come together in these easy tuna cakes served over greens. A lemony dressing ties this quick dinner together.
Active Time
15 mins
Total Time
15 mins
Yield
Serves 4
How to Make It
1. Step
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. Step
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. Step
Whisk lemon juice, honey, pepper, salt and the remaining 1 teaspoon mustard and 5 tablespoons oil in a small bowl. Divide greens among 4 plates; top each with a tuna cake and drizzle evenly with dressing.
