Put the leftover mash or scooped out jacket potato flesh into a bowl with the drained tuna, sun-dried tomatoes, spring onions and mozzarella. Using a fork, mash and mix the ingredients until well combined.

Using your hands pick up enough mixture to fill your palm and roll into a ball, before flattening slightly to form a patty. Repeat until you have used all of your mixture. You should have 6-8 fishcakes in total.

Combine the sun-dried tomatoes and mayo in a blender and whizz up until smooth. Spoon into a serving bowl.

Pour the oil into a large frying pan and set over a medium heat. Fry the fishcakes on one side for 2-3 minutes and gently turn over and repeat on the other side until golden and heated through.

Line a serving platter with a generous amount of salad leave and nestle the cooked fishcakes on top and serve with the sun-dried tomato dip.