Tuna fish cake Niçoise salad recipe | Good Food

Tuna fish cake Niçoise salad

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

Method

step 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.
step 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.
step 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.