Prep time 20 mins

Cook time 25 mins


1 medium lemon

1/2 cup plain 2% or nonfat Greek yogurt

4 Tbsp. chopped fresh dill, divided

2 tsp. Dijon mustard, divided

1 tsp. minced garlic

Salt and freshly ground black pepper

1 can (15 oz.) Del Monte® Sweet Peas, well drained

2 cans (5 oz. each) chunk tuna in water, drained and coarsely flaked

1/4 cup panko breadcrumbs

2 Tbsp. olive oil

1 bag (5 oz.) spring mix lettuce


  1. Preheat oven to 450°F. Line a rimmed baking sheet with parchment paper and coat with cooking spray. Finely grate lemon zest into a large bowl (set aside zested lemon to make the vinaigrette). Stir in yogurt, 2 Tbsp. dill, 1 tsp. mustard, garlic, 1/4 tsp. black pepper and 1/8 tsp. salt. Add drained peas, drained tuna and panko; gently stir together to combine.

  2. Drop 8 equal portions (1/3 cup each) onto the baking sheet, spacing them evenly apart. Gently press and shape each portion to be 3-inches wide and about 3/4-inch thick. Spray generously with cooking spray.

  3. Bake about 15 minutes, until golden brown on the bottom. Carefully flip cakes with a spatula and bake about 10 minutes more, until the second side is golden brown. Meanwhile, squeeze 1 to 2 lemon wedges into a large bowl until you have 2 tsp. juice. Add olive oil and 1 tsp. mustard; season with salt and pepper and whisk to combine.

  4. When tuna cakes are ready, add lettuce and remaining 2 Tbsp. dill to bowl with lemon dressing; toss to coat. Serve tuna cakes with salad and remaining lemon wedges on the side.

TIP: The tuna cakes can also be served on slider buns. For a tasty spread for the buns, mix 1/2 cup Greek yogurt and 1 Tbsp. Dijon mustard. Serve the salad on the side.

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