Crispy Chinese-style Tuna Toasts
Ingredients
- 250 gTuna (fresh, finely minced with a knife)
- 4 pcWhite bread (slices, crusts removed)
- 50 gwater chestnut (finely diced)
- 2 pcSpring onion, sauté/poêlé sans matière grasse (finely sliced)
- 1 pcEgg (egg white only)
- 1 tbspCorn starch
- 1 tbspsoy sauce
- 1 tspSesame oil
- 1 tspGinger powder
- 750 mlPeanut oil (for frying)
Method
A firm, juicy tuna filling on fried bread that snaps with every bite. The contrast between the soft umami topping and the golden base is sharp.
- 1
Finely mince the tuna with a knife. Drain and dice the water chestnuts into small cubes for crunch. Thinly slice the spring onions.
- 2
In a mixing bowl, combine tuna, water chestnuts, and onions. Add the egg white, soy sauce, sesame oil, ginger, and cornstarch. Mix until the filling becomes sticky and homogeneous.
- 3
Remove the crusts from the white bread. Spread a thick, even layer of filling onto each slice. Press firmly with the flat of a knife so the filling sticks perfectly to the bread.
- 4
Heat peanut oil to 170°C. Place toasts tuna-side down into the oil. Once the edges are golden, flip to color the bread side. The bread should be light golden and the filling well-seared.
- 5
Place on paper towels to remove excess fat. Cut each slice into four triangles. Serve immediately while the bread is still very crispy.
Frequently asked questions
How do you get this dish right?
- Do not skip the cornstarch; it is what prevents the filling from detaching during cooking.
- The oil must be hot enough: if it smokes, it is too late; if it does not shimmer, the bread will soak up all the fat.
- Press the filling firmly onto the bread; it must become one with the crumb.
How long does this dish keep?
Consume immediately. Fried bread softens very quickly and loses its appeal if stored.
