Tuna Fish Cake Niçoise Salad
This recipe brings together tender potatoes, flaked sustainable tuna, and crunchy green beans in flavorful fish cakes that are grilled to golden perfection. Paired with a vibrant salad of fresh lettuce, juicy tomatoes, and briny black olives, this dish is a delightful balance of textures and flavors that will satisfy your taste buds with every bite.
— Constant Cookbook
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
Instructions
- 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.
Cook Time
25M
Prep Time
PT15M
Yield
Serves 4
Nutrition
- Calories: 395 calories
- Fat Content: 21 grams fat
- Saturated Fat Content: 4 grams saturated fat
- Carbohydrate Content: 30 grams carbohydrates
- Sugar Content: 7 grams sugar
- Fiber Content: 6 grams fiber
- Protein Content: 24 grams protein
- Sodium Content: 2.09 milligram of sodium
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