Tuna Cakes with Arugula and Tomato Salad

Quick and easy for a weeknight dinner, these hearty cakes are made from canned tuna with grated carrots slipped in for an extra boost nutrition.

⅓ cup Dijonnaise
1 tsp. lemon zest, freshly grated
1 Tbsp. fresh juice, freshly squeezed
⅓ cup dill pickle, chopped
2 (5 oz) cans tuna, preferably in water, drained and flaked
1 cup carrot, peeled and grated
1 cup Panko breadcrumbs
sea salt
black pepper, freshly ground
¼ cup extra-virgin olive oil

To Serve:
arugula
halved cherry tomatoes
lemon wedges

In a bowl, stir together Dijonnaise, lemon zest and juice, and pickle. Add tuna, carrot, and ¼ cup panko; stir until well combined. Season to taste. Form into 4 firmly packed patties, each about 1" thick. Coat in remaining ¾ cup panko, pressing it into patties with your hands to adhere.

Heat oil in a large cast-iron or nonstick skillet over medium until shimmering. Add cakes and cook, flipping once, until crisp and golden brown on both sides, about 10 minutes total. Transfer to a wire rack; let cool slightly.

Meanwhile, lightly drizzle arugula and tomatoes with oil, tossing to coat; season to taste. Serve cakes warm over arugula-tomato salad, with lemon wedges alongside.

Makes 4 servings.