TUNA PATTIES

Preparation

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 Tuna patties are probably the most popular recipe for patties … those that we all know and that our mothers made us when we were little, yes the tuna patties, tomato and boiled egg. What do they sound delicious?

The pasty is a food with a high content of vitamin B12, it is also a source of iron, calcium, fiber, potassium, iodine and vitamins A, B3, B9, E and K. It is a food with a high content of carbohydrates that It gives the body a good dose of energy. The presence of tuna adds proteins of high biological value and easy digestion; canned tuna also adds nutrients such as calcium, iron, magnesium, omega 3 fatty acids and vitamins A, B and D. The egg in turn adds more proteins of high biological value, vitamins A, D, E and group B , and minerals such as zinc, iron, selenium, sodium and phosphorus.

Elaboration:

We start preparing the dough, since it needs rest. To make it pour in a bowl Betis oil together with water and wine, mix and shred the yeast in this mixture.

Add the flour and finally the salt, and with the help of a spatula or with your hands we will knead until you get a homogeneous mixture, if you needed a little more flour we can add it without problems, many times you need it.

Once it is ready, let the dough rest for about 45 minutes, until it has doubled its volume.

To stretch our dough we will help ourselves with a rolling pin, we have to stretch it until it is very thin and we cut it into a circular shape, 16 units.

Next we prepare the vegetable, for this we take the tomatoes and we make them a small incision in the form of cross in the base and we put them in boiling water no more than 2 minutes, the idea of this is that the skin loosen and becomes easy to peel them. It is very important not to overdo the time because you can start cooking the tomatoes and it is not the idea. Once we have peeled we can grind them or crush them with a fork so that they are left with pieces, this decision depends on you.

Cut the spring onion into small cubes, and reserve them.

Heat a pan and add a tablespoon of Betis oil, toss the chives and sauté until it is soft. Then add the natural crushed tomato, and add salt and pepper to taste. Sauté over medium heat for about 15 minutes, until the tomato takes shape and reserve them.

In a bowl we crumble the tuna, draining it from the preserves, we tie it with the homemade tomato sauce and with the finely chopped boiled eggs. The mixture should be pasty and not creamy, if it is too light, it will escape from the dumplings.

Fill the wafers with this mixture, fold in half and seal the joints by crushing the edges with a fork giving the characteristic appearance of the patties.

Fry in abundant Betis hot oil and once fried, let drain on a tray with paper towels.

You can also lightly spread with egg and bake at 200 º C for 10 minutes, until the surface browns.

We can serve them in a dish or source, accompanied by a salad.

Note: the quantities indicated are for 4 people, cooking 25 min preparation 90 min.

 (1) The melva is a blue fish that belongs to the family of the Scombridae; like mackerel, tuna or bonito, among others. Between its characteristics it emphasizes its strong and hard skin, with few scales, as well as its elongated body, rounded, robust and of short snout.

With respect to its organoleptic qualities, it has a very peculiar flavor and aroma. So much so that it differs from the rest of the tunas for that.

Our oils

Ingredients

  • 400 gr of fresh tomato.
  • 3 scallions.
  • 200 gr of melva (1).
  • 16 wafers.
  • 2 eggs.
  • Salt and pepper to taste.
For the dough of the dumplings:
  • 50 gr of water.
  • 70 - 80 gr of Olive Oil Betis.
  • 50 gr of white wine.
  • 25 gr of fresh yeast.
  • 450 gr of strength flour.
  • 1 teaspoon salt.
  • 1 beaten egg to paint.
  • Cacharreo:
    Low
  • Difficulty:
    Low
  • Presentation:
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