Crunchy tuna with cheese and black garlic
It feels like it was yesterday when the new year started, and tomorrow February will be coming to an end! So here we have the last recipe of the month, crunchy White Tuna with cheese, by Mari Carmen. With her we complete the first recipe competition of the year, with the winner to be announced in mid March. Of course, the competition doesn’t end, and next week we’ll start to publish the recipes corresponding to the March and April competition.
- White Tuna - two cans
- Black garlic - three cloves
- Olive oil - one glass
- Flour - one glass
- Yeast - one cube
- Eggs - two
- Cured cheese - one piece
- Noodles - one sachet (accompaniment, optional)
- Surimi elvers - one packet (accompaniment, optional)
- Prepare the batter mixture by mixing with a hand-held blender a glass of flour, the 2 eggs, the yeast and 1 clover of garlic. Add salt to taste.
- Drain the White Tuna. Set aside its olive oil.
- Mix the White Tuna, shaping it as a ball, and insert a small piece of cheese in each ball.
- Dip the balls in the mixture and fry them.
- Take the frying pan off the heat and cut the black garlic into it (while it's still hot).
Mari Carmen proposes two possible accompaniments for these crunchy White Tuna balls: “pieces of bread with surimi elvers or pot noodles, which can be prepared in 3 minutes”. If you choose the second option, Mari Carmen recommends that you add more tuna during the last minute the noodles are cooking to give them more flavour. Lastly, complete the menu with a salad.
A tasty multicultural menu. Thanks Mari Carmen!