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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