How To Make Tuna Fish Cake Niçoise Salad
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Serves:
Ingredients
- 2 cans of tuna, drained
- 2 eggs, boiled and chopped
- 1/4 cup breadcrumbs
- 2 green onions, chopped
- 2 tbsp fresh parsley, chopped
- 2 tbsp lemon juice
- 1 tsp Dijon mustard
- Salt and pepper, to taste
- 4 cups mixed greens
- 1 cup cherry tomatoes, halved
- 1/2 cup Kalamata olives
- 4 boiled eggs, halved
- 1/4 cup red onion, thinly sliced
- 2 tbsp capers
- 1/4 cup extra-virgin olive oil
- 2 tbsp red wine vinegar
- 1 tsp Dijon mustard
- Salt and pepper, to taste
Instructions
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In a large bowl, combine tuna, chopped boiled eggs, breadcrumbs, green onions, parsley, lemon juice, Dijon mustard, salt, and pepper. Mix well.
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Shape the mixture into patties and refrigerate for 15 minutes.
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In a skillet, heat olive oil over medium heat. Cook the tuna fish cakes for 3-4 minutes per side, until golden brown. Remove from heat and set aside.
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In a large salad bowl, arrange the mixed greens, cherry tomatoes, Kalamata olives, boiled eggs, red onion, and capers.
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In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, salt, and pepper to make the dressing.
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Drizzle the dressing over the salad and gently toss to combine.
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Serve the tuna fish cakes on top of the salad and enjoy!
Nutrition
- Calories : 325kcal
- Total Fat : 16g
- Saturated Fat : 3g
- Cholesterol : 200mg
- Sodium : 540mg
- Total Carbohydrates : 14g
- Dietary Fiber : 4g
- Sugar : 5g
- Protein : 29g
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