Ingredients
For the tuna balls:
200g/7oz tuna steak
150g/5oz baby salad potatoes, halved
4 tsp chopped fresh flatleaf parsley
110g/4oz plain flour
2 medium eggs, beaten
150g/5oz fresh white breadcrumbs
salt and freshly ground black pepper
vegetable oil, for shallow-frying
For the salad:
55g/2oz sun-dried tomatoes, shredded
55g/2oz pitted black olives, halved
30g/1oz capers, drained
2 medium eggs, hard-boiled
2 tbsp olive oil
freshly ground black pepper
For the reduction:
100ml/3½fl oz balsamic vinegar

Method
1. Half fill a medium saucepan with water. Season with salt and bring to the boil.
2. Boil the potatoes until tender.
3. Peel and chop the eggs.
4. Place a medium frying pan on the heat.
5. Fry the tuna for 2-3 minutes on each side.
6. Remove the tuna from the pan and set aside on a plate.
7. Drain the potatoes, then return them to the pan.
8. Mash the potatoes.
9. Carefully flake the fish.
10. In a large bowl mix together the potato, tuna and parsley. Season.
11. Divide the fish mixture into two and shape each portion into a ball.
12. Bring the balsamic vinegar to simmering point in a small saucepan. Simmer until reduced and thickened in consistency.
13. One third fill a medium sauté pan with vegetable oil and heat.
14. Coat the tuna balls in flour, then egg and then breadcrumbs, then shallow-fry in the oil until crisp and golden all over.
15. In a medium bowl mix together the eggs with the remaining salad ingredients.
16. Remove the fish balls with a slotted spoon and drain on kitchen paper.
17. Serve a fish ball on a portion of salad, then drizzle with the reduced balsamic vinegar.