Tuna fish cake Niçoise salad

Tuna fish cake Niçoise salad

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(2 ratings)

Prep: 15 mins Cook: 25 mins

Easy

Serves 4
Give your Niçoise a bit of bulk with this easy, freezable fish cake recipe

Nutrition and extra info

  • Fish cakes can be frozen uncooked

Nutrition: per serving

  • kcal395
  • fat21g
  • saturates4g
  • carbs30g
  • sugars7g
  • fibre6g
  • protein24g
  • salt2.09g
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Ingredients

  • 300g potatoes, peeled and chopped into small chunks
    Potato

    Potato

    po-tate-oh

    The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…

  • 4 egg
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 200g green beans
  • 225g jar sustainable tuna (we used Marine Stewardship Council-approved Waitrose albacore tuna), drained and flaked
    Tuna

    Tuna

    tune-ah

    A member of the mackerel family, tuna are mainly found in the world's warmer oceans. They…

  • 50g plain flour
  • 2 Cos lettuce, torn
  • 140g black olives in olive oil
  • 4 tomatoes, quartered
    Tomato

    Tomato

    toe-mart-oh

    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • 3 tbsp white or red wine vinegar

Method

  1. In a large pan, cover the potatoes in salted water and bring to the boil. Once boiling, turn the heat down to a simmer and pop in the eggs. Cook for 7 mins, then add the beans. Cook for 3-4 mins more until the potatoes are tender.

  2. Tip everything into a large colander and remove the potatoes and place in a bowl. Run the eggs and beans under cold water until cool. Mash the potatoes with some seasoning and mix with the tuna. Shape into 4 patties, and roll in the flour to coat.

  3. Heat grill to high. Cook the fish cakes for 6-7 mins each side until hot and golden. Meanwhile, assemble the salad: put the lettuce, green beans, black olives and tomatoes in a large bowl. Drizzle over 1-2 tbsp of the olive oil from the olives and the vinegar and toss through. Divide between 4 plates. Peel the eggs and quarter, then add a fish cake and 4 egg quarters to each salad.

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Comments (2)

Frantic Flapjack's picture
2

Very uninspiring. I added some tartare sauce to the fishcake mixture to add some flavour. Won't be making these again.

mouselegs's picture
1

Once I began making this I realised how bland the fish cakes would be with only tuna and potato as ingredients! I jazzed it up with some spring onion, dill and other bits and pieces but I do wonder whether sometimes they are just filling in space in the Good Food Magazine. I used to love the recipes but recently have been disappointed.

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