Tuna Fish Cake Niçoise Salad

Ingredients

Contains: egg, wheat, fish (auto-detected from the ingredients and method; we can miss things, so check labels)

• 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

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Put the potatoes in a pan of boiling water and simmer for 12 to 15 minutes until tender. Drain well and mash until smooth.

2. While the potatoes cook, lower 2 of the eggs into a separate pan of boiling water and simmer for 9 minutes. Cool in cold water, peel and quarter them.

3. Boil the green beans in a pan of boiling water for 4 to 5 minutes until just tender. Drain, cool and cut each bean in half.

4. Beat the remaining 2 eggs in a bowl. Add them to the mashed potato with the drained tuna and flour, mixing until combined. Shape into 8 small cakes.

5. Heat a frying pan over medium heat with a little of the oil from the olive jar. Fry the cakes for about 4 minutes per side until golden and the egg is set through.

6. Whisk the vinegar with a little more oil from the olive jar to make a dressing.

7. Arrange the torn lettuce, tomatoes, green beans, olives and quartered eggs on plates. Add the fish cakes and spoon the dressing over the top.