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Tuna Kebab Recipe
I always search for simple recipes that are suitable for both children and adults.
I never search for recipes that include ingredients that I don’t have available. I look for those that are simple and basic yet delicious.
Lots of mothers look for simple recipes, and please forgive me fathers, but usually moms talk to me, so right before you make schnitzel with chips, stop for a moment — I’ve made a great tuna kebab recipe for you. Also, it doesn’t even look like tuna, it’s a tuna kebab disguised as a normal one.
Listen, the result is wonderful tuna kebabs, and they even get a nice sear in the pan. It’s tuna, not meat! Also, I have a technique for shaping the kebabs.
16 Kebabs
Ingredients:
3 cans of tuna (each 160 g)
Grated and squeezed potato
1/3 bunch of finely chopped parsley (a bunch of parsley)
Large onion, diced into small pieces
2 cloves of garlic, chopped small
Egg
100 g flour (3/4 cup)
Half a teaspoon of black pepper
A teaspoon of salt
What do you need?
Hard plastic (A4 like in binders)
Parchment
Preparation:
1. Heat a pan with 2 tablespoons of oil, fry the onion and garlic until lightly golden brown and transfer to a bowl with the rest of the ingredients.
2. It is recommended to filter the tuna into crumbs and then add to the bowl.
3. Spread a piece of plastic wrap in the oil and heat a pan with 4 tablespoons of oil, take a piece of the dough and place it a little after the beginning (there are pictures, the simplest way) lift the top part and place it on the dough, the plastic wrap should reach halfway up.
4. Take a piece of parchment paper and push it under the dough with the plastic wrap, and as you do so, a tube is formed. Slowly push the kebab until it is 10 cm long.
5. Lift the plastic wrap, trim the edges if necessary, and lift gently. It won’t go in your hands, it will fall apart. From there, go straight to the hot oil and fry until golden brown on all sides.
*You can make regular tuna cutlets.
