Tuna fish cake Niçoise salad
Serves 4
Easy
Prep:
Cook:
Give your Niçoise a bit of bulk with this easy, freezable fish cake recipe
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Showing items 1 to 3 of 6
- 300g potatoespeeled 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 lettucestorn
- 140g black olivesin olive oil
- 4 tomatoesquartered
- 3 tbsp white or red wine vinegar
Nutrition: per serving
- kcal395
- fat21g
- saturates4g
- carbs30g
- sugars7g
- fibre6g
- protein24g
- salt2.09g
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.
