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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 (2 cans) tuna packed in
           - water; drained
    1/3 c  Bread crumbs (any kind)
    1/4 c  Lightly packed dill leaves &
           - tender stems; fine chopped
      2 ts Fine grated lemon zest
           +=PPLUS=+
      1 tb Fresh squeezed lemon juice
      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  Fresh squeezed lemon juice
      1 ts Garlic powder
           Salt & fresy ground pepper
      1 c  Pitted green olives; very
           - roughly chopped
    1/2 c  Lightly packed dill leaves &
           - tender stems; fine chopped
           - more to garnish
      1    Head iceberg lettuce; 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.
  
  By: Sohla El-Waylly
  
  Yield: 4 servings
  
  RECIPE FROM: https://cooking.nytimes.com
  
  Uncle Dirty Dave's Archives
 
MMMMM

... Bureaucrats will preserve the problem to which they are the solution.
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