Easy Tuna Cakes with Greens & Lemon Dressing

½ cup rinsed no-salt-added canned white beans

1 large egg, lightly beaten

3 teaspoons Dijon mustard, divided

1 teaspoon lemon zest

1 teaspoon dried dill

1 teaspoon dried mint

½ teaspoon dried tarragon

2 (5 ounce) cans wild albacore tuna packed in oil, drained

¾ cup whole-wheat panko breadcrumbs

6 tablespoons extra-virgin olive oil, divided

3 tablespoons lemon juice

1 teaspoon honey

½ teaspoon ground pepper

¼ teaspoon salt

1 (5 ounce) package spring mix salad

Directions

Step 1

Coarsely mash beans with a fork or potato masher in a large bowl. Stir in egg, 2 teaspoons mustard, lemon zest, dill, mint and tarragon. Flake tuna into chunks; gently fold into the bean mixture. Sprinkle panko over the mixture; gently fold in until well combined. Form the mixture into 4 (1-inch-thick) patties.
Step 2

Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Swirl to coat the pan. Cook the patties until golden brown on both sides, about 3 minutes per side.
Step 3

Whisk lemon juice, honey, pepper, salt and the remaining 1 teaspoon mustard and 5 tablespoons oil in a small bowl. Divide greens among 4 plates; top each with a tuna cake and drizzle evenly with dressing

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