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.
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.