MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Crispy Tuna Cakes
Categories: Seafood, Beans, Herbs, Dairy, Greens
Yield: 4 servings

MMMMM-------------------------TUNA CAKES------------------------------
15 oz Can cannellini beans;
- drained, not rinsed
10 oz (2 cans) tuna packed in
- water; drained
1/3 c Bread crumbs (any kind)
1/4 c Lightly packed dill leaves &
- tender stems; fine chopped
2 ts Fine grated lemon zest
+=PPLUS=+
1 tb Fresh squeezed lemon juice
1 ts Garlic powder
Salt & fresh ground pepper
Olive oil; for the pan

MMMMM----------------------DRESSING & SALAD---------------------------
1/2 c Buttermilk or kefir
1/2 c Mayonnaise
1/4 c Fresh squeezed lemon juice
1 ts Garlic powder
Salt & fresy ground pepper
1 c Pitted green olives; very
- roughly chopped
1/2 c Lightly packed dill leaves &
- tender stems; fine chopped
- more to garnish
1 Head iceberg lettuce; cored,
- cut in 4 wedges

Prepare the tuna cakes: To a medium bowl, add the
drained beans. (It's OK if some bean liquid is still
clinging to the beans.) Mash the beans until smooth with
a fork or potato masher. Add the tuna, bread crumbs,
dill, lemon zest, lemon juice and garlic powder. Season
generously with salt and pepper to taste. Mash very well
until mostly smooth and the mixture easily holds
together. Taste and add more salt and pepper if needed.

Make the dressing: In a medium bowl, whisk together the
buttermilk, mayonnaise, lemon juice and garlic powder.
Add salt and pepper to taste. Add olives and dill, and
stir well to combine.

Form the tuna mixture into 8 patties. In a medium
nonstick or well-seasoned cast-iron skillet, add just
enough oil to coat the bottom of the pan; heat over
medium until shimmering.

Cook the cakes in two batches, adding more oil as
needed, and flipping once, until browned and crisp on
both sides, 3 to 5 minutes per side. (Since the cakes
are so delicate, it's best to flip them with a spatula
and a spoon.)

Divide the tuna cakes among 4 plates. Arrange a wedge of
iceberg on each plate. Gently crack the wedge to open up
the leaves, then spoon the dressing on top, making sure
it gets into the layers of lettuce. Garnish with dill
sprigs and serve right away.

By: Sohla El-Waylly

Yield: 4 servings

RECIPE FROM: https://cooking.nytimes.com

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