Name: Tuna fish cake Niçoise salad
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Cuisine: British
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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Tuna fish cake Niçoise salad

Tuna fish cake Niçoise salad

Good Food team

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Serves 4

Easy

Prep: 15 mins

Cook: 25 mins

A star rating of 1.6 out of 5.3 ratingsRate

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

Freezable (Fish cakes can be frozen uncooked)

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Spiced carrot & lentil soup

A star rating of 4.6 out of 5.1562 ratings

Ingredients

Nutrition

Units:

MetricUS

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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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.

Recipe from Good Food magazine, March 2011

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A star rating of 1.6 out of 5.3 ratings

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