INGREDIENTS
1 lb. tuna, poached, cooled and flaked
3/4 cup panko breadcrumbs
2 egg whites
6 green onions, thinly sliced
2 TBSP. Dijon mustard
1/2 tsp. black pepper
1/4 tsp. dried tarragon
2 TBSP. olive oil
Dressing:
2 TBSP. white wine vinegar
1 TBSP. Dijon mustard
2 cloves garlic, minced
1/2 tsp. dried tarragon
1/2 cup olive oil
Salt and pepper
DIRECTIONS
In a medium bowl combine all of the ingredients except the oil.
Mix thoroughly and shape into 8 patties, 3/4 inch thick.
Heat the olive oil in a large nonstick skillet over medium heat.
Lightly coat cakes with remaining breadcrumbs and fry until golden brown, turning once, 7 to 10 minutes total.
Combine all of the ingredients in a small bowl except the oil, salt and pepper.
Blend well.
Gradually add the oil, whisking constantly.
Season with the salt and pepper to taste; set aside at room temperature.
Meanwhile, in a large bowl mix together 6 cups of salad greens with 4 cloves of minced garlic, 1 TBSP. lemon zest, 4 oz. Kalamata olives, quartered and 1/4 cup of toasted pine nuts.
Drizzle the dressing over salad and the tuna cakes.
Serves 4.
