Food & Cooking Recipes Appetizers Finger Food Recipes Tuna Cakes with Arugula-Tomato Salad 3.8 (6) 6 Reviews By Greg Lofts Greg Lofts Greg Lofts is a New York City-based food stylist and recipe developer with 20+ years of professional experience. He was the former deputy food editor at Martha Stewart Living for six plus years, and his work can be found in editorial and television outlets such as Bon Appétit, Epicurious.com, Condé Nast Traveler, Martha Bakes, Next Food Network Star Season 8, Kitchen Boss with Buddy Valastr, and many more. Editorial Guidelines Updated on April 7, 2022 Rate PRINT Share 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. Cook Mode (Keep screen awake) 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. Credit: Chris Simpson Originally appeared: Martha Stewart Living, December 2020 Rate PRINT