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.
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
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