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 Tuna packed in water
           - (2 cans); drained
    1/3 c  Bread crumbs; any kind
    1/4 c  Dill leaves & tender stems;
           - fine chopped,
           - lightly packed
      2 ts Lemon zest; fine grated,
           - plus:
      1 tb Lemon juice; fresh squeezed
      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  Lemon juice; fresh squeezed
      1 ts Garlic powder
           Salt & freshly ground pepper
      1 c  Green olives; pitted, very
           - roughly chopped
    1/2 c  Dill leaves & tender stems;
           - fine chopped,
           - lightly packed,
           - more to garnish
      1    Iceberg lettuce head; 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.

  Recipe by Sohla El-Waylly

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

  Uncle Dirty Dave's Archives

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