Tuna and Artichoke Cakes
Butter Lettuce Salad with Sliced Radish
Ingredients
- ½ cup marinated quartered artichoke hearts, finely chopped
- ¼ cup reduced-fat olive oil mayonnaise, divided
- 1 tsp Dijon mustard, divided
- ½ tsp grated lemon rind
- Dash of pepper
- 1 large egg yolk
- ⅓ cup whole wheat panko breadcrumbs
- 1 (5-oz) can wild-caught albacore tuna in water (such as Wild Planet), drained
- 1 Tbsp olive oil
- ½ Tbsp fresh lemon juice
Instructions
- Combine artichokes, 1 Tbsp mayonnaise, ½ tsp mustard, lemon rind, pepper and egg yolk in a large bowl. Gently fold in panko and tuna.
- Shape into 4 patties.
- Heat oil in a large nonstick skillet over medium heat.
- Add tuna cakes to skillet; cook 4 minutes per side or until golden brown.
- Combine 3 Tbsp mayonnaise, ½ tsp mustard and lemon juice in a small bowl. Serve with tuna cakes.
Side Dish Ingredients
- 1 head butter lettuce
- 1 radish, thinly sliced
- 2 Tbsp thinly sliced shallot
- 2 Tbsp Dijon vinaigrette
Side Dish Instructions
- Separate lettuce leaves from core; discard core.
- Combine lettuce, radish, shallot and vinaigrette; toss to coat.
Nutritional Information
| Main | Side | Total | |
| Servings | 2 | 2 | |
| Calories |
415
|
42
|
457
|
| Fat (g) | 29 | 3 | 32 |
| Sat. Fat (g) | 5 | 0 | 5 |
| Protein (g) | 22 | 1 | 23 |
| Carb (g) | 16 | 3 | 19 |
| Fiber (g) | 3 | 1 | 4 |
| Sodium (mg) | 710 | 125 | 835 |
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