Tuna fish cake Niçoise salad

Tuna fish cake Niçoise salad

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(2 ratings)

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Cooking time

Prep: 15 mins Cook: 25 mins

Skill level

Easy

Servings

Serves 4

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

Nutrition and extra info

Additional info

  • Fish cakes can be frozen uncooked
Nutrition info

Nutrition per serving

kcalories
395
protein
24g
carbs
30g
fat
21g
saturates
4g
fibre
6g
sugar
7g
salt
2.09g

Ingredients

  • 300g potatoes, peeled and chopped into small chunks
  • 4 eggs
  • 200g green beans
  • 225g jar sustainable tuna (we used Marine Stewardship Council-approved Waitrose albacore tuna), drained and flaked
  • 50g plain flour
  • 2 Cos lettuces, torn
  • 140g black olives in olive oil
  • 4 tomatoes, quartered
  • 3 tbsp white or red wine vinegar

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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.

Recipe from Good Food magazine, March 2011

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Comments

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

mouselegs's picture
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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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