Preheat an overhead grill or broiler.

Mash tuna and chickpeas together in a bowl using a fork or your hands. It’s OK to leave a few chickpeas whole. Or just whizz it all together in your food processor.

Stir in egg and form mixture into fish cakes about the size of a golf ball.

Place fish cakes on a heat proof tray and drizzle with a little oil.

Cook under the grill (broiler) for about 5 minutes or until browned. Turn carefully, they can be partial to falling apart, and cook for another 3-5 minutes.

Meanwhile heat a little oil in a large pot and cook spinach, stirring, until just starting to wilt.

Serve fish cakes topped with mayo / yoghurt / lemon and serve spinach ‘sea weed’ on the side.