Tuna Cakes

Ingredients

• 4 servings bibb lettuce leaves 
• 1 rib celery finely chopped
• 2  claussen kosher dill pickle spears finely chopped
• 4 servings dill pickle spears 
• 1.3 cups breadcrumbs dry fine
• 2 large eggs lightly beaten
• 2 tablespoons olive oil 
• 0.5 teaspoon pepper freshly ground
• 0.3 cup onion red finely chopped
• 0.3 teaspoon salt 
• 14 oz foil pouches solid tuna in water white flaked
• 1 slices tomatoes 

Equipment

• bowl
• frying pan

Directions

1. Stir together tuna, 1/3 cup breadcrumbs, and next 6 ingredients in a large bowl just until blended. Shape tuna mixture into 8 equal patties (about 1/3 cup each). Dredge patties in remaining 1 cup breadcrumbs.
2. Cook 4 patties in 1 Tbsp. hot olive oil in a large nonstick skillet over medium heat 3 minutes on each side or until golden.
3. Remove from skillet. Repeat with remaining 1 Tbsp. oil and 4 patties.
4. Place Tuna Cakes on top of Bibb lettuce leaves and tomato slices; serve with dill pickle spears.