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From : Dave Drum
Date : Sun Jan 26 2025 05:23 pm

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

MMMMM

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