Speedy Tuna Cakes with Olives, Red Peppers & Herbs

Mash beans using a fork or potato masher in a large bowl until coarse in texture. Stir in egg, mustard, lemon zest and crushed red pepper until combined. Flake tuna into chunks; gently fold into the bean mixture. Add panko, bell pepper, olives, dill and mint; gently fold until well combined. Divide the mixture into 4 portions; shape into 4 (1-inch-thick) patties.

Heat oil in a large nonstick skillet over medium heat. Add the patties; cook, turning once, until golden brown and heated through, 3 to 4 minutes per side. Garnish with additional dill; drizzle with additional oil and serve with lemon wedges, if desired.