Tuna Cakes

Tuna Cakes
1 can (6 ounces) tuna
1 egg
1 tablespoons mayonnaise
1 tablespoon breadcrumbs
Salt and pepper
1 teaspoon grainy mustard
1/4 cup olive oil, plus some to coat pan
Juice of 1/2 lemon
1 romaine heart, cleaned
2 small tomatoes, sliced
Drain liquid from tuna. In small bowl, mix tuna and egg together and season to taste. Add mayonnaise and breadcrumbs and mix together.
Form tuna mix into two small cakes and set aside.
Make dressing by mixing mustard, olive oil and lemon juice and season to taste.
Add olive oil to a small frying pan and place tuna cakes in pan over medium heat. Cook to golden brown on both sides.
Dress romaine with mustard dressing. Place tomatoes on plate, put romaine on tomatoes and the tuna cake on top. Drizzle with remaining dressing and serve immediately.
Serves two.
Nutrition values per serving: 505 calories, 40 g fat, 8 g carbohydrates, 1 g fiber, 29 g protein, 124 mg cholesterol, 454 mg sodium.
Chef Eric Aubriot, Aubriot, Chicago