Tuna niçoise fishcakes
Waitrose and Partners

Tuna niçoise fishcakes

Niçoise in fishcake form! This is perfect if you love the flavours of a Niçoise salad, it's easy to prepare and definitely worth it. 

3 out of 5 stars(1) Rate this recipe
  • Serves2
  • CourseMain meal
  • Prepare10 mins
  • Cook20 mins
  • Total time30 mins

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.


  • 1 essential Waitrose free range egg
  • 300g essential Waitrose potatoes, cut into chunks
  • 50g froze essential Waitrose Extra Fine Whole Green Beans
  • 2 x 120g 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 when made using specific products in recipe


1,944kJ/ 464kcals



Saturated Fat












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Overall rating (3/5)

3 out of 5 stars1 rating