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   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   
        
     Uncle Dirty Dave's Archives   
       
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