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Cheese stuffed Tuna Bites
Ingredients
- 2 medium-sized boiled potatoes
- 1 finely chopped onion
- A small piece of ginger minced
- 2 cloves of garlic minced
- 2 cans of Alwali tuna in olive oil
- Zest from 1 lime
- Juice from half a lime
- 1 tsp turmeric powder
- 1 tsp cumin powder
- 1 heaped tsp black pepper
- Alwali Himalayan salt to taste
- Handful of chopped dhania coriander
- 1 egg
- 1 cup breadcrumbs
- Grated cheddar and mozzarella cheese
- Chili flakes
- Salt for cheese mix
Instructions
- In a large bowl, mash the boiled potatoes together with the chopped onion until well combined.
- Add minced ginger, garlic and continue mashing.
- Mix in the drained tuna, lime zest, and lime juice. Stir well.
- Season with turmeric, cumin, black pepper, and salt. Add the chopped coriander and mix.
- Crack in one egg and add the breadcrumbs. Mix thoroughly until the mixture holds together.
- In a separate small bowl, mix the grated cheddar and mozzarella.
- Add chili flakes and a pinch of salt. Set aside.
- Take about a tablespoon of the tuna mixture and flatten it slightly into a small disc.
- Place a generous amount of the cheese mixture in the center.
- Carefully bring the sides together and roll it into a ball, ensuring the cheese is fully enclosed.
- Repeat with the remaining mixture.
- Set up three bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs.
- Roll each tuna ball in flour, then dip it into the beaten egg, and finally coat it with panko breadcrumbs.
- Repeat for all the balls.
- Heat oil in a deep pan over medium heat.
- Once the oil is hot (around 350°F or 175°C), carefully drop in the tuna balls.
- Fry until golden brown and crispy, about 3-4 minutes per batch.
- Remove with a slotted spoon and drain on paper towels.
Notes
Serve hot and enjoy that glorious cheese pull! These tuna balls pair well with a garlic mayo dip or a squeeze of fresh lime.
Did you try this recipe out?
How did it go? Comment below and if you took a pic, tag me @swahilifood on Instagram and hashtag it #swahilifood.
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