Tuna fish cake Niçoise salad

• potatoes↗300g g

  peeled and chopped into small chunks

• eggs↗4
• green beans↗200g g
• jar sustainable tuna↗225g g

  (we used Marine Stewardship Council-approved Waitrose albacore tuna), drained and flaked

• plain flour↗50g g
• Cos lettuces↗2

  torn

• black olives↗140g g

  in olive oil

• tomatoes↗4

  quartered

• white or red wine vinegar3 tbsp tbsp

Step-by-step instructions

1. 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.

2. 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.

3. 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.