Bbq Tuna Fritters Food

GRILLED TUNA BURGERS WITH SPICY MAYO

Steps:

• Add the sesame oil, soy sauce, red pepper flakes and egg to a large mixing bowl. Mix well, then fold in the tuna, red bell pepper and scallions. Mix well to coat everything evenly. Sprinkle with salt and fold in the panko breadcrumbs to lightly bind everything. Carefully form the mixture into 4 even-size patties and set on a platter. Refrigerate so the patties firm up and hold their shape when cooked, 15 to 20 minutes.
• Heat a large nonstick skillet over high heat. Coat the pan with a little vegetable oil and cook the tuna patties 3 minutes per side (when done, the patties will be browned on the outside and medium-rare in the center).
• Grill the hamburger buns over high heat until well charred and crispy.
• Serve the tuna burgers slathered with the Spicy Sriracha Mayo, lettuce leaves and tomato slices on the toasted, seeded hamburger buns, paired with the dry Riesling.
• Combine the mayonnaise, sour cream, Sriracha, sesame oil, lemon juice, honey and scallions in a large mixing bowl. Stir well to combine, season with salt and pepper and place in the refrigerator until ready to serve.

BBQ TUNA FRITTERS

Steps:

• In a medium bowl, stir together the tuna, egg and oats until blended. Mix in the barbeque sauce, green onion, hot pepper sauce, savory, and salt.
• Heat the oil in a large skillet over medium heat. Spoon tablespoonfuls of the tuna mixture into the pan, and flatten slightly. Smaller patties hold together better. Cook until browned on each side, about 3 minutes per side.

TUNA FRITTERS

Steps:

• Sift flour, baking powder and salt into a mixing bowl.
• Beat the eggs well.
• Beat in milk.
• Combine liquid ingredients with dry ingredients.
• Stir until all flour is moistened.
• Stir in the tuna.
• Drop by teaspoonfuls into hot oil, 375 degrees.
• Fry until golden on all sides.
• Drain on paper towels.

BBQ TUNA (TASTES LIKE PORK--REALLY)

Steps:

• Open tuna cans, cutting fully around, and expel as much liquid as possible while pressing down upon lid very hard! (Necessary IF you want to improve odds that tuna will not be suspected.).
• Combine ALL ingredients in a small saucepan and stir well to blend completely.
• Bring to a boil over medium heat while stirring; then immedialely reduce to a low simmer for a few minutes. Keep stirring to prevent scorching!
• Remove from heat and allow to rest a few minutes to assure onions rehydrate before serving.
• Makes enough moist, not wet, BBQ for 3-4 sandwiches; serve on buns as any other BBQ.
• I recommend using additional Carolina Style Mustard BBQ Sauce to moisten the Tuna BBQ to a preferred consistency more moist than this basic recipe. I'm partial to my own Caroline Style Mustard BBQ Sauce(Recipe #446238) -- a take off of Mike Mills' Mustard BBQ Sauce.

TUNA, SPRING ONION & SWEETCORN FRITTERS

Steps:

• Mix the milk and eggs together in a jug with ½ tsp salt and ¼ tsp ground black pepper. Sift the flour into a bowl, make a well in the centre and pour in the egg mixture in a thin, steady stream, whisking well until combined. Stir in the sweetcorn, spring onions, lemon zest and tuna.
• Heat a drop of oil in a non-stick or cast iron frying pan over a medium heat. Drop spoonfuls of the batter into the pan and cook until crisp and golden, about 2-3 mins, flip and repeat on the other side (you'll need to do this in batches). Keep warm in a low oven and repeat with the remaining batter.
• Serve the hot fritters with the lemon wedges for squeezing over, the soured cream and hot sauce, if using.