Servings: 4

FOR THE TUNA CAKES: subheading: FOR THE TUNA CAKES:
1 (15-ounce) can cannellini beans, drained but not rinsed 1 (15-ounce) can cannellini beans, drained but not rinsed
2 (5-ounce) cans tuna packed in water, drained 2 (5-ounce) cans tuna packed in water, drained
⅓ cup bread crumbs (any kind) ⅓ cup bread crumbs (any kind)
¼ cup lightly packed dill leaves and tender stems, finely chopped ¼ cup lightly packed dill leaves and tender stems, finely chopped
2 teaspoons finely grated lemon zest plus 1 tablespoon freshly squeezed lemon juice 2 teaspoons finely grated lemon zest plus 1 tablespoon freshly squeezed lemon juice
1 teaspoon garlic powder 1 teaspoon garlic powder
Salt and freshly ground black pepper Salt and freshly ground black pepper
Olive oil, for the pan Olive oil, for the pan
FOR THE DRESSING AND SALAD: subheading: FOR THE DRESSING AND SALAD:
½ cup buttermilk or kefir ½ cup buttermilk or kefir
½ cup mayonnaise ½ cup mayonnaise
¼ cup freshly squeezed lemon juice ¼ cup freshly squeezed lemon juice
1 teaspoon garlic powder 1 teaspoon garlic powder
Salt and freshly ground black pepper Salt and freshly ground black pepper
1 cup pitted green olives, very roughly chopped 1 cup pitted green olives, very roughly chopped
½ cup lightly packed dill leaves and tender stems, finely chopped, plus more to garnish ½ cup lightly packed dill leaves and tender stems, finely chopped, plus more to garnish
1 head iceberg lettuce, cored and cut into 4 wedges 1 head iceberg lettuce, cored and cut into 4 wedges

Prepare the tuna cakes: To a medium bowl, add the drained beans. (It’s OK if some bean liquid is still clinging to the beans.) Mash the beans until smooth with a fork or potato masher. Add the tuna, bread crumbs, dill, lemon zest, lemon juice and garlic powder. Season generously with salt and pepper to taste. Mash very well until mostly smooth and the mixture easily holds together. Taste and add more salt and pepper if needed.
Make the dressing: In a medium bowl, whisk together the buttermilk, mayonnaise, lemon juice and garlic powder. Add salt and pepper to taste. Add olives and dill, and stir well to combine.
Form the tuna mixture into 8 patties. In a medium nonstick or well-seasoned cast-iron skillet, add just enough oil to coat the bottom of the pan; heat over medium until shimmering.
Cook the cakes in two batches, adding more oil as needed, and flipping once, until browned and crisp on both sides, 3 to 5 minutes per side. (Since the cakes are so delicate, it’s best to flip them with a spatula and a spoon.)
Divide the tuna cakes among 4 plates. Arrange a wedge of iceberg on each plate. Gently crack the wedge to open up the leaves, then spoon the dressing on top, making sure it gets into the layers of lettuce. Garnish with dill sprigs and serve right away.

The dressing can be made and stored refrigerated up to 3 days in advance; cut and dress iceberg just before serving. The tuna mixture can be refrigerated up to 3 days in advance; form and fry the cakes just before serving.  The dressing can be made and stored refrigerated up to 3 days in advance; cut and dress iceberg just before serving. The tuna mixture can be refrigerated up to 3 days in advance; form and fry the cakes just before serving.