Name: Tuna fritters
Yield: about 60 pieces
Ingredients: 100 g red onions; 10 cloves of garlic; 1 small red chili pepper; 1 kg raw tuna; 500 g tuna trimmings; 1/2 bunch of scallions; 500 g flour; 20 g baking powder; 30 cl beer; Zest of one lemon; 50 g egg whites; 10 cl Mount Gay® rum 55%; 8 tomatoes; 1 head of garlic; 1/2 ginger root

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Tuna fritters

Chef :

Original creation by
Samuel ALBERT,
Top Chef 2019 winner,
Restaurant Les Petits Prés, Angers, France

Brand

Jobs :

Head Chef

Quantity :

Recipe for 10 servings, about 60 pieces

Download recipe

fish
vegetables

Ingredients

100 g red onions
10 cloves of garlic
1 small red chili pepper
1 kg raw tuna
500 g tuna trimmings
1/2 bunch of scallions
500 g flour
20 g baking powder
30 cl beer
Zest of one lemon
50 g egg whites
10 cl Mount Gay® rum 55%

Step

Finely chop the onions, garlic, and chili pepper. Coarsely
chop the tuna, then the scallions. Using a spatula, mix all the
ingredients together. With a spoon, form small balls and prefry
at 180°C for 3–4 minutes until golden brown.

Ingredients

8 tomatoes
1 head of garlic
1/2 ginger root

Step

Dice the tomatoes, garlic, and ginger. Cook everything over
medium heat for 30 minutes, covered. Then blend until smooth
and adjust the seasoning.