Skillet Tuna Cakes

Warm White Beans, Spinach, and Tomatoes
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Ingredients

  • 4 (5-oz) cans wild caught tuna in water, drained
  • 2 large eggs, lightly beaten
  • ¾ cup panko breadcrumbs
  • 3 Tbsp olive oil mayonnaise
  • 2 Tbsp lemon juice
  • 2 tsp dried dill
  • ½ tsp kosher salt
  • ¼ tsp pepper
  • 3 Tbsp olive oil
  • 1 lemon, cut into wedges

Instructions

  1. Gently mix together fish, eggs, breadcrumbs, mayonnaise, lemon juice, dill, salt, and pepper in a medium bowl; shape into 12 (1-inch-thick) patties.
  2. Cook patties, in batches, in hot oil in a large nonstick skillet over medium heat 3 to 4 minutes per side or until browned and firm. Serve with lemon wedges.

Side Dish Ingredients

  • 2 cloves garlic, minced
  • 2 Tbsp olive oil
  • 2 (15.5-oz) cans cannellini beans, rinsed and drained
  • 1 (14.5-oz) can diced tomatoes, undrained
  • 1 (11-oz) pkg baby spinach
  • ¼ cup chopped fresh basil
  • ¼ tsp kosher salt
  • ¼ tsp pepper

Side Dish Instructions

  1. Cook garlic in hot oil in a saucepan over medium heat 1 minute; add beans and tomatoes. Bring to a simmer.
  2. Gradually add spinach; cook 3 minutes or until wilted. Stir in basil, salt, and pepper.

Nutritional Information

Main Side Total
Servings 6 6
Calories
229
206
435
Fat (g) 12 5 17
Sat. Fat (g) 2 1 3
Protein (g) 22 11 33
Carb (g) 10 29 39
Fiber (g) 1 14 15
Sodium (mg) 566 369 935
T. Sugs (g) 1 3 4
A. Sugs (g) 0 0 0

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