With the explosion of ethnic flavours being incorporated into all kinds of foods, it is a great time to make use of the work that has been done for us and jazz up some relatively basic ingredients, into a killer meal on the road.
There are multiple options for this recipe, I counted no less than 10 different varieties of flavoured tinned tuna at my local supermarket. Not only are they a fantastic, healthy and quick snack on the road, they can be used to make a delicious, filling dinner.
This recipe packs a serious flavour punch, all of which come from one can of tuna, and a quick onion pickle.
1 cup of instant mashed potato
1 cup of boiling water
200gm can of Thai Red Curry tuna
1 small red onion
1 teaspoon red wine vinegar
125gm can of corn kernels; drained
In a medium pot, bring the water to the boil. Remove from heat, add potato flakes and stir quickly with a fork. The mix will be very stiff, don’t be tempted to add more water at this point. Season well with salt and pepper; set aside for 5 minutes to cool.
Peel onion and cut in half. Finely dice on half and add to the potato. Thinly slice the remaining half and combine in a cup with red wine vinegar and a pinch of salt, mix; set aside.
Drain excess liquid from the tuna into a small pot; set aside. Combine potato and onion with corn, use a fork to mix through. Add tuna and gently stir to combine, making sure to leave tuna as chunky as possible. Divide mix into 8 medium sized balls, roll and slightly flatten.
Place an extra 1/3 cup of dried potato flakes onto a plate and use to coat the patties, one at a time on both sides.
Heat 1-2 tablespoons of oil in a fry pan over medium-high heat. Cook patties for 3-4 minutes each side, or until golden brown; adding more oil to the pan if needed. Set pan aside and quickly heat the drained sauce from the tuna; until it comes to the boil. Plate patties, drizzle with sauce and top with pickled onion.
Avoid over mixing the tuna into the potatoes, it doesn’t need to be a smooth mix.
Make the mash whilst you set up camp, setting it aside to cool. It will become firmer as it cools.
- Red salmon can be used in place of tuna
- Pouch or tinned tuna are interchangeable
- If you have access to fresh veggies, add a salad on the side