Give your tuna and potato Nicoise salad a twist and create fishcakes that will please all the family. Olives give them just the right amount of salt.
- Place potato in a saucepan. Cover with water. Bring to boil over medium heat. Cook for 15 minutes or until tender. Drain. Return to pan. Cook, shaking pan, over low heat for 2 minutes or until dry. Mash until smooth. Transfer to a bowl.
- Line a baking tray with baking paper. Stir tuna, olive, shallot, rind and 2 tsp mustard into potato. Season. Shape into twelve 1.5cm-thick fishcakes. Place flour and breadcrumbs on separate plates. Whisk 2 eggs in a shallow bowl. Dip fishcakes in flour, then egg, then breadcrumbs to coat. Place on prepared tray in fridge for 15 minutes or until firm.
- Meanwhile, place remaining eggs in a saucepan of cold water. Bring to the boil over high heat. Reduce heat to medium and simmer for 3 minutes. Refresh in iced water. Peel.
- Add enough extra oil to a large non-stick frying pan to come 1cm up the side. Heat over medium heat. Cook fishcakes in 2 batches, turning, for 5 minutes or until golden. Transfer to a plate lined with paper towel to drain. Keep warm.
- Whisk oil, vinegar and remaining mustard in a large bowl. Season. Add lettuce, beans, tomato and extra olives. Toss to combine. Divide among plates. Cut eggs in half and add to plates with fishcakes.
You may need it
Food Storage Container Set
Food Storage Container Set
Cutting Board Set