Tuna Cakes and Salad with Lemon Dressing

Tuna Cakes

3 cans albacore tuna packed in water, well drained

½ cup quick oats. regular will do fine, too

3 eggs, medium, lightly beaten

2 Tbsp Old Bay seasoning

1 tea dried parsley
1 Tab green bell pepper, finely chopped

Salad

½ cup canned white beans
5 ounce package spring mix salad greens

Dressing

3 tablespoons lemon juice

1 teaspoon lemon zest

1 teaspoon honey

1 teaspoon dried dill

½ teaspoon dried tarragon

½ teaspoon ground pepper

¼ teaspoon salt

3 teaspoons dijon mustard

6 tablespoons extra-virgin Olive oil

Coarsely mash tuna with a fork in a large bowl. Stir in eggs, Old Bay, Parsley and finely chopped Green Pepper. Sprinkle oats over the mixture; gently fold in until well combined. Form the mixture into 8 patties of relatively equal size. For best results, flash freeze on a baking sheet before cooking, but if you are pressed for time you can cook them right away. They just have a greater chance of falling apart.

Heat enough oil to come up to a little less than half way up the cakes over medium heat in a large nonstick skillet. Cook the patties until golden brown on both sides, about 6 minutes per side.

Bean and Greens Salad

Divide greens among 4 plates; divide the white beans among the salad greens, topping each salad with the beans.

Dressing

Whisk lemon juice, honey, spices, mustard and 5 tablespoons oil in a small bowl or mix in a shaker bottle. Drizzle the salads evenly with the dressing; top each salad with a