Tuna Cakes with Arugula-Tomato Salad

Name: Tuna Cakes with Arugula-Tomato Salad
Total time: 35 min
Ingredients: 0.333 cup Dijonnaise; 1 teaspoon grated lemon zest and 1 tablespoon fresh juice, plus wedges for serving; 0.333 cup chopped dill pickle; 2 cans (each 5 ounces) tuna, preferably in water, drained and flaked; 1 cup peeled, grated carrot (from 2); 1 cup panko breadcrumbs; Kosher salt and freshly ground pepper; 0.25 cup extra-virgin olive oil, plus more for drizzling; Arugula and halved cherry tomatoes, for serving

4.0

(1)

1 Review

By

Greg Lofts

Updated on April 7, 2022

Total Time:

35 mins

Servings:

4

Quick and easy for a weeknight dinner, these hearty cakes are made from canned tuna with grated carrots slipped in for an extra boost nutrition.

Ingredients

⅓ cup Dijonnaise
1 teaspoon grated lemon zest and 1 tablespoon fresh juice, plus wedges for serving
⅓ cup chopped dill pickle
2 cans (each 5 ounces) tuna, preferably in water, drained and flaked
1 cup peeled, grated carrot (from 2)
1 cup panko breadcrumbs
Kosher salt and freshly ground pepper
¼ cup extra-virgin olive oil, plus more for drizzling
Arugula and halved cherry tomatoes, for serving

Directions

In a bowl, stir together Dijonnaise, lemon zest and juice, and pickle. Add tuna, carrot, and 1/4 cup panko; stir until well combined. Season to taste. Form into 4 firmly packed patties, each about 1 inch thick. Coat in remaining 3/4 cup panko, pressing it into patties with your hands to adhere.
Heat oil in a large cast-iron or nonstick skillet over medium until shimmering. Add cakes and cook, flipping once, until crisp and golden brown on both sides, about 10 minutes total. Transfer to a wire rack; let cool slightly.
Meanwhile, lightly drizzle arugula and tomatoes with oil, tossing to coat; season to taste. Serve cakes warm over arugula-tomato salad, with lemon wedges alongside.

Chris Simpson