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Mini tuna and olive rissoles Nicoise
Mini tuna and olive rissoles Nicoise
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Prep Time:
60 minutes
Cook Time:
20 minutes
Total Time:
80 minutes
Exciting new take on tuna Nicoise, bound to be a hit with your loved ones.
Ingredients:
  • 450g desiree potatoes, peeled, chopped
  • 185g can tuna in olive oil, drained well, flaked
  • 40.00 ml pitted sliced kalamata olives
  • 1 garlic clove, crushed
  • 1 tsp finely grated lemon rind
  • 20.00 ml finely chopped fresh flat-leaf parsley leaves
  • 312.50 ml panko breadcrumbs
  • 2 eggs
  • 62.50 ml plain flour
  • Extra virgin olive oil, for shallow-frying
  • Chopped fresh chives, to serve
  • 400g green beans, trimmed
  • 81.68 gm light whole-egg mayonnaise
  • 40.00 ml white wine vinegar
  • 20.00 ml finely chopped fresh chives
  • 1/2 small iceberg lettuce, cut into wedges
  • 200g grape tomatoes, halved
  • 3 hard-boiled eggs, peeled, quartered
Instructions:
  • In a large saucepan, add the potatoes and cover them with cold water. Bring to a boil over high heat and cook for 15 minutes until tender. Drain the potatoes, return them to the pan over low heat, and cook until excess liquid evaporates. Transfer the potatoes to a bowl, mash them, and allow them to cool for 20 minutes.
  • Mix together tuna, olives, garlic, lemon zest, parsley, 1/4 cup breadcrumbs, and 1 egg with the potato. Season generously with salt and pepper. Combine everything well. Shape into 24 patties, using a level tablespoon of mixture for each.
  • Prepare two shallow dishes - one with flour and the other with remaining breadcrumbs. In another shallow dish, lightly whisk the remaining egg with 2 tablespoons of cold water. Coat the patties in flour, then dip them into the egg mixture, and finally coat them in breadcrumbs. Place the coated patties on a tray lined with baking paper and refrigerate for 20 minutes or until firm.
  • In a large, non-stick frying pan, drizzle oil to cover the base and heat over medium heat. Shallow-fry patties for 2 to 3 minutes on each side until golden and crisp. Transfer to a plate lined with paper towel.
  • While the salad is being prepared, blanch beans in boiling water for 3 minutes or until vibrant green and tender. Drain and shock in an ice bath. Combine mayonnaise, vinegar, and chives in a small bowl, season. Assemble patties, lettuce, tomato, beans, and egg in a bowl. Drizzle with the dressing and garnish with chives before serving.

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