Tuna Pakora
Fritters made with tuna, onions, and Indian spices. A quick, easy version of the classic tuna kabab.
Ingredients
- 2 cans albacore tuna (5 oz. can)
- 1 cup thinly sliced red onions
- 1/4 cup chopped cilantro
- 4 green chilies, thinly sliced (adjust to preference)
- 1/2 tsp garlic paste
- 1/2 tsp ginger paste
- 3/4 tsp salt (adjust to preference)
- 1/2 tsp garam masala
- 1/2 tsp cumin powder
- 1/4 lemon (juice of)
- 2 eggs
- 1 tbsp gram flour (besan)
- oil as needed for frying
Instructions
- Drain the tuna very well and squeeze out excess moisture.
- In a bowl, combine all ingredients except eggs, gram flour, and oil. Once mixed well, add the eggs and gram flour and mix further.
- In a frying pan or wok, heat enough oil to submerge the pakoras at least halfway up. Pick up about a tablespoon of mixture with your hands and lightly pack it together to form a flattened round shape. Lower into hot oil and fry on medium-low heat, about 3 minutes per side. Fry in batches; do not overcrowd the frying pan.
- When the pakoras are golden on both sides, remove and let rest on paper towels to absorb excess oil. Serve immediately.