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Crab Cakes

Are you bored of canned tuna? This recipe elevates canned tuna and turns it into yummy cakes over a mixed green salad with a lemon dressing. Tuna and beans are packed with protein to help you keep full throughout the day!

Yield
4 Servings
Preparation time
10 minutes
Cooking time
10 minutes
Total time
20 minutes
Ingredients
1/2 C white beans (Rinsed and drained)
1 egg (Slightly beaten)
3 tsp Dijon mustard (Divided)
1 tsp lemon zest
1 tsp Dried mint
1 tsp dried dill
1/2 tsp dried tarragon
2 can tuna (5oz cans, packed in water, drained)
3/4 C whole wheat panko crumbs
6 Tbsp olive oil (Divided)
3 Tbsp lemon juice
1 tsp honey
1/2 tsp pepper
1/4 tsp salt
5 oz mixed salad greens
Instructions

1. Mash beans with a fork in a large bowl. Stir in egg, 2 tsp mustard, lemon zest, dill, mint, and tarragon.

2. Flake tuna into chunks; gently fold it into the bean mixture. Sprinkle panko over the mixture; gently fold in until well combined. Form the mixture into 4 (1-inch-thick) patties.

3. Heat 1 Tbsp oil in a large nonstick skillet over medium heat. Swirl to coat the pan. Cook the patties until golden brown on both sides, about 3 minutes per side.

4. Whisk lemon juice, honey, pepper, salt, and the remaining 1 tsp of mustard and 5 Tbsp oil in a small bowl.

5. Divide greens among 4 plates (2 cups per plate); top each with a tuna cake and drizzle evenly with dressing.

Notes

Per Serving: Calories 400 kcal, Carbohydrates 19 g, Protein 21 g, Saturated Fat 4 g, Sodium 538 mg, Fiber 4 g, Sugars 2 g