Smoky Tuna & White-Bean Crunch Cakes

Ingredients

Crunch cakes

• 400 g canned tuna in water, thoroughly drained weight
• 1½ cups (255 g) cooked white beans, drained and rinsed
• 2 large eggs (100 g without shells)
• ½ cup (50 g) whole-wheat breadcrumbs
• 2 scallions (30 g), finely sliced
• 2 tsp (10 g) Dijon mustard
• 1 tsp (2 g) smoked paprika
• 1 tbsp (15 g) lemon juice
• 2 tbsp (28 g) olive oil, for pan-frying

Sauce and salad

• 1 cup (225 g) plain nonfat Greek yogurt
• 1 tbsp (15 g) lemon juice
• 2 tbsp (8 g) chopped fresh dill
• 1 medium cucumber (250 g), sliced
• 4 cups (80 g) arugula
• 1 tbsp (15 g) lemon juice, for salad
• 1 tsp (5 g) olive oil, for salad

Estimated nutrition per serving

420 calories · 44 g protein · 32 g carbs · 13 g fat

Approximate values calculated from generic ingredient weights and divided by the stated servings. Includes every listed topping, sauce, and cooking oil; brands, drained weights, and substitutions change the results. 4 servings; 3 cakes plus salad each.

Equipment

Mixing bowls, large nonstick skillet, instant-read thermometer

Allergens and ingredient notes: Fish, egg, wheat, milk; mustard. Weigh tuna after draining. Choose the tuna variety and portion that fit your own dietary needs; no dietary outcome is promised.

Step by step

1. Mash drained white beans with a fork until mostly smooth. Fold in drained tuna, eggs, breadcrumbs, scallions, Dijon, paprika, and the cake lemon juice. Rest 5 minutes so the crumbs absorb moisture.
2. Divide into 12 equal portions. Press into compact patties about 2½ inches across and ½ inch thick. Place on a plate, cover, and refrigerate 20 minutes to firm up. If they are still too soft to lift, chill 10 minutes longer rather than adding unmeasured crumbs.
3. Mix yogurt with its 1 tbsp lemon juice and dill. Refrigerate. Toss cucumber and arugula with their separate lemon juice and 1 tsp salad oil just before serving.
4. Heat half the frying oil in a large nonstick skillet over medium heat. Cook 6 patties 3–4 minutes per side, turning carefully once, until golden and the centers reach 160°F (71°C). Repeat with the remaining patties and oil; reduce heat if they brown before the center is cooked.
5. Divide salad among 4 plates. Add 3 cakes to each and divide the lemon-dill yogurt evenly. Serve warm for the crispest edges.

The Devotti twist: Mashed beans help hold the tuna cakes together and give a creamy interior against a crisp, paprika-colored crust.

Make ahead and storage

Refrigerate cakes and sauce within 2 hours for up to 3 days; keep salad undressed until serving. Reheat cakes to 165°F (74°C) in a skillet or oven. Freeze cooked cakes, well wrapped, for up to 1 month.