Tuna fish cake Niçoise salad
Cooking time
Prep: 15 mins Cook: 25 minsSkill level
EasyServings
Serves 4Give 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
- 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.
- 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.
- 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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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.