Cooking Instructions

1. Preheat the oven to 230C / fan 210C / gas mark 8. Peel and roughly chop the sweet potato. Bring a large saucepan filled with salted hot water to a boil. Add the sweet potato and simmer for 15-18 mins, until soft, then drain. Return to the pan and mash with sea salt and black pepper.
2. Quarter the lime. Roughly chop the capers and gherkins. Thinly slice the spring onions. Roughly chop the dill. Finely chop or crush the garlic. Trim the beans. Trim the lettuce and carefully separate the leaves. Trim and thinly slice the radishes.
3. Make the tartar sauce; mix the capers and gherkins together in a small bowl with the yoghurt, juice from 2 lime wedges, half the dill and a pinch of sea salt and black pepper. Dice the tuna into 1cm cubes.
4. Stir the tuna, remaining dill, half the garlic and half the spring onions through the mashed sweet potato. Mix and form into 4 fishcakes. Sprinkle over the corn flour and toss to coat. Heat a medium non-stick frying pan with 1 tbsp oil on a medium heat and cook the fishcakes for 3-4 mins each side, until golden. Place on a lined baking tray and bake for 8-10 mins more, until cooked through.
5. Meanwhile, wash and reheat the now-empty frying pan with 1 tsp oil on medium-high heat. Add the green beans and remaining garlic and cook for 2-3 mins, until starting to char. Add a splash off water and steam for 2-3 mins more mins, until soft. Season with a pinch of sea salt.
6. Toss the beans with the baby gem, radish and remaining spring onion and add a squeeze of lime juice to taste. Serve onto plates with the fish cakes on top. Garnish with the tartar sauce and any remaining lime wedges.