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Tuna Niçoise fishcakes
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600g essential Waitrose Potatoes, cut into chunks
2 Waitrose Free Range Eggs
100g frozen essential Waitrose Extra Fine Whole Green Beans
2 x 200g cans essential Waitrose Tuna Steak in
Spring Water, drained
50g Waitrose Pitted Black Olives, drained and sliced
2 tbsp essential Waitrose Mayonnaise
2 tbsp essential Waitrose Vegetable Oil
1. Place the potatoes and eggs in a large saucepan and cover with water. Bring to the boil and simmer for 10–15 minutes. Remove the eggs after 10 minutes and cool. Drain the potatoes, mash and allow to cool.
2. Cook the beans in boiling water for 3–4 minutes then drain, cool and cut into 1cm pieces. Meanwhile, mix the tuna, olives, beans, mayonnaise and the potato together. Chop the egg and mix in, then season well. Shape into 8 fishcakes.
3. Heat the oil in a large frying pan and fry the fishcakes in 2 batches for 3 minutes each side until golden. Serve with salad (optional).
Typical values per serving:
low in saturated fat
This recipe was first published in December 2014.