Save to your scrapbook
Tuna niçoise fishcakes
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
1 essential Waitrose Free Range egg
300g essential Waitrose Potatoes, cut into chunks
50g frozen essential Waitrose Extra Fine Whole Green Beans
2 x 120g cans John West Tuna Steak in Spring Water, drained
25g Waitrose Pitted Black Olives, drained and sliced
1 tbsp essential Waitrose Mayonnaise
1 tbsp essential Waitrose Vegetable Oil
1. Hard-boil the egg in a pan of simmering water for 10 minutes. Meanwhile, cook the potatoes in a large pan of simmering water for 15 minutes until tender. Drain, mash and cool.
2. Cook the beans in another pan of boiling water for 3-4 minutes, then drain, cool and cut into 1cm pieces.
3. Meanwhile, mix the tuna, olives, beans, mayonnaise and the potato together. Peel and chop the egg, mix in, then season. Shape into 4 fishcakes.
4. Heat the oil in a large frying pan and fry the fishcakes for 3 minutes on each side until golden. Serve with salad leaves and lemon wedges for squeezing over
Typical values per serving:
This recipe was first published in January 2015.