Me and tuna go way back.
Once upon a time when I was a vegetarian, I found out I didn’t really like the vegetables. Cue awkward times when eating out. However I made the decision that to solve this, eating fish was acceptable. Well technically it’s not a mammal, and we all know vegetarianism only applies to mammals...
So, as tuna seemed to be the main fish on the menu, ever since we’ve had that special bond, and now I’ll just crave it every so often.
And right now, I’m craving it. Tuna and cheese jacket potato for lunch, and now I want it again.
So, step forward Spicy Tuna Fitters.
To make 8 fritters, you will need:
- 1 can tuna
- ½ chopped tomatoes
- ½ onion
- ¼ green pepper
- ½ tsp of chilli pepper flakes (add more if you like spice)
- ½ tsp paprika
- 2 cloves garlic
- Pinch salt
- 150g plain flour
- 100ml milk
- 1 egg
- Cooking oil
First, chop the onion, pepper and crush the garlic.
Then mix together the tuna, tomatoes, chopped onion, chopped pepper, chilli flakes, paprika, garlic and salt in a bowl, and leave to stand.
Into a separate bowl, sift the flour.
Add the egg, and mix with the milk bit by bit until a thick yet runny batter is formed with no lumps.
Once done, add the tuna mixture into the batter and give a good stir.
Next, into a frying pan, add enough oil to cover the bottom in about a half centimetre thickness, and let it get nice and hot, but not smoking as your fritters will burn.
Now, start to spoon the mixture into the oil. I used a plastic cooking spoon.
After about 3-4 minutes, turn over and repeat.
Do the same for the rest of the mixture, until they are lovely and golden.
Take out, pat down with kitchen roll, and serve with spicy salsa. Done.
This is also perfect cold for lunch the next day, just let them cool down and then pop them in the fridge.
Tuna craving satisfied.