Tuna fish cake Niçoise salad

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

  • Prep:15 mins
    Cook:25 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 395
  • fat 21g
  • saturates 4g
  • carbs 30g
  • sugars 7g
  • fibre 6g
  • protein 24g
  • salt 2.09g


  • 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


  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. 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. 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.

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