Dean Edward's Thai tuna bonbons

Dean Edward’s Thai tuna bonbons

Crispy, spicy tuna bites made from canned fish, with sweetcorn pancakes and colourful coconut and coriander purée

, 07 October 2020

(19 votes)

Dean Edward’s Thai tuna bonbons
  • 1 Hour

  • Serves: 4

  • Price: £1.18 per serving

Nutritional Info
Each 300g serving contains
  • Energy

    1745KJ

    417KCAL

    21%
  • Fat

    10.5g

    med

    15%
  • Saturates

    5.1g

    med

    26%
  • Sugars

    8.1g

    low

    9%
  • Salt

    1.44g

    med

    24%
of your reference intake.
Typical energy values per 100g: 582kJ/139kcal.
Ingredients
  • FOR THE BONBONS
  • 3 x 145g tins Asda Skipjack Tuna Chunks in Spring Water, drained
  • 2 heaped tbsp Asda Red Thai Curry Paste
  • 10g fresh coriander, finely chopped
  • 50g plain flour
  • 1 egg, beaten
  • 50g Asda Plain Breadcrumbs
  • Sunflower oil for deep-frying
  • FOR THE PANCAKES
  • 198g tin Asda Sweetcorn in Water, drained
  • 1 egg
  • 50g plain flour
  • Rapeseed oil, for frying
  • FOR THE SWEETCORN PURÉE
  • 198g tin Asda Sweetcorn in Water, drained
  • 100ml reduced-fat coconut milk
  • 1 heaped tsp Asda Red Thai Curry Paste
  • 15g fresh coriander
  • TO GARNISH
  • 3 spring onions, finely shredded
  • Fresh coriander
Method
  • To make the bonbons, put the tuna in a bowl, add the Thai curry paste and chopped coriander, then stir gently to combine. Divide the mixture into 12, then roll into balls. Chill in the fridge for 20 mins.

  • Season the flour with black pepper and put in a small, shallow bowl. Put the beaten egg and the breadcrumbs in separate bowls. Roll the tuna bonbons in the flour, egg and finally breadcrumbs.

  • Preheat the sunflower oil in a deep-fat fryer to 180C. Or heat the oil in a pan – it will be hot enough when small piece of bread dropped into the oil turns golden brown in 1 min. Deep-fry the bonbons for 3 mins or until golden brown. Drain on kitchen roll and keep warm.

  • For the pancakes, take 1tbsp of the sweetcorn and set aside for garnish. Make a batter by blitzing the rest of the sweetcorn, egg and flour in a processor until combined. Divide the batter into 4.

  • Add a little of the rapeseed oil to a nonstick frying pan. Add ¼ of the batter to the pan and cook for 1-2 mins per side until the mini pancake is golden and crisp. You will need to make 4 pancakes – you may need to do this in batches. Set aside and keep warm.

  • To make the purée, blitz the sweetcorn, coconut milk and Thai curry paste in a processor, then remove 1/3 of it into a small bowl. Cover this yellow purée and keep warm. Add the coriander to the processor and blitz again to a smooth green purée. Transfer to a small pan, bring to a simmer and cook until warmed through.

  • Char the reserved sweetcorn kernels with a chef’s blowtorch or by frying in a hot pan.

  • To serve, divide the green purée between 4 plates, then pop 3 crispy bonbons onto each. Add a pancake to each and dot on some of the reserved yellow corn purée. Garnish with spring onion, extra fresh coriander and the charred sweetcorn.

  • If you have any coriander left, you could blitz this along with some olive oil to make a fragrant coriander oil to dot onto the plate.