Full credit for this zesty dish goes to the Del Monte company.
These better-for-you tuna cakes made with water-packed tuna,
peas and Greek yogurt are baked, not fried. They get lots of fresh flavor from
lemon zest, garlic and dill. Serve over a mixed greens salad that's dressed
with a bright and simple lemon-Dijon vinaigrette.
Ingredients:
- 1 medium lemon
- 1/2 cup plain 2% or nonfat Greek yogurt
- 4 tbsp chopped fresh dill - divided
- 2 tsp Dijon mustard - divided
- 1 tsp garlic - minced
- salt and freshly ground black pepper to taste
- 1 can (15 oz.) Del Monte® Sweet Peas - well drained
- 2 cans (5 oz. each) chunk tuna in water - drained and coarsely flaked ( I prefer solid white Albacore)
- 1/4 cup Panko breadcrumbs
- 2 tbsp olive oil
- 1 bag (5 oz) spring mix lettuce
Preparation:
Preheat oven to 450°F. Line a rimmed baking sheet with
parchment paper and coat with cooking spray. Finely grate lemon zest into a
large bowl (set aside zested lemon to make the vinaigrette). Stir in yogurt, 2 tbsp dill, 1 tsp mustard, garlic, 1/4 tsp black pepper and 1/8 tsp salt.
Add drained peas, drained tuna and Panko; gently stir together to combine.
Drop 8 equal portions (1/3 cup each) onto the baking sheet,
spacing them evenly apart. Gently press and shape each portion to be 3-inches
wide and about 3/4" thick. Spray generously with cooking spray.
Bake about 15 minutes, until golden brown on the bottom.
Carefully flip cakes with a spatula and bake about 10 minutes more, until the
second side is golden brown. Meanwhile, squeeze 1 to 2 lemon wedges into a
large bowl until you have 2 tsp. juice. Add olive oil and 1 tsp mustard. Season with salt and pepper and whisk to combine.
When tuna cakes are ready, add lettuce and remaining 2 tbsp dill to bowl with lemon dressing; toss to coat. Serve tuna cakes with salad and
remaining lemon wedges on the side.
Chef's Note: If you want a more elaborate dressing, have a look at my own
Blessed be... and happy cooking!