2 cans tuna, drained

1 cup cannellini beans, mashed

1/2 cup breadcrumbs (panko or regular)

1 large egg

1 clove garlic, minced

1 teaspoon Dijon mustard

1 tablespoon lemon juice

Salt and pepper, to taste

2 tablespoons olive oil (for frying)

For the salad:

1 head iceberg lettuce, cut into wedges

For the dressing:

1/4 cup mayonnaise

1/4 cup sour cream or Greek yogurt

2 tablespoons chopped olives

1 tablespoon lemon juice

1 tablespoon fresh parsley or dill, chopped

Salt and pepper, to taste

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In a bowl, mash cannellini beans. Add tuna, breadcrumbs, egg, garlic, mustard, lemon juice, salt, and pepper. Mix until combined.
Shape into small patties (2–3 inches wide). Chill for 10–15 minutes to firm.
Heat olive oil in a skillet over medium heat. Fry cakes 3–4 minutes per side until golden. Drain on paper towels.
Whisk together mayo, sour cream or yogurt, olives, lemon juice, herbs, salt, and pepper to make dressing.
Place iceberg wedges on plates. Drizzle with dressing.
Serve tuna cakes alongside salad. Add more dressing if desired.