Tuna crisps
Inspired by samoussas, these crispy fritters combine potatoes and onions with our white albacore tuna in olive oil... A convivial, gourmet starter to serve with Mayoz'algues or one of our rouilles for a touch of refinement!
2
people
20 min
preparation time
None
cooking time
All ingredients
1 tin of 160g la belle-iloise Tuna in Olive oil
1/2 onion
2 potatoes
1 egg yolk
1 tablespoon chopped chives
4 sheets of brick pastry
1 pinch of salt and pepper
1 tablespoon olive oil
Must have
Let's get started
Total time
20 min
Preparation
20 min
Cooking
None
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Step 1Boil the potatoes with the skins on
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Step 2Meanwhile, finely chop the onion and fry in olive oil, setting aside
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Step 3Once the potatoes are cooked, peel them and mash them with a fork
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Step 4Add the tuna purée with olive oil, the belle-iloise with the onions, mix and finally add the egg yolk and chives, salt and pepper to taste
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Step 5Place a tablespoon of mixture in a sheet of brick pastry, cut in half and fold like a samosa
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Step 6Brown each side for 2 minutes in olive oil in a frying pan
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Step 7Serve with a green salad and your choice of la belle-iloise sauce: plain rouille, garlic and chilli rouille or Mayoz'algues
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