Crispy Chinese-style Tuna Toasts

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.

• Prep time: 20 min
• Cook time: 10 min
• Difficulty: Medium
• Calories: 505
• Protein: 23 g
• Carbs: 44 g
• Fat: 26 g

Ingredients

• 250 g Tuna ( fresh, finely minced with a knife )
• 4 piece White bread ( slices, crusts removed )
• 50 g water chestnut ( finely diced )
• 2 piece Spring onion, sauté/poêlé sans matière grasse ( finely sliced )
• 1 piece Egg ( egg white only )
• 1 tbsp Corn starch
• 1 tbsp soy sauce
• 1 tsp Sesame oil
• 1 tsp Ginger powder
• 750 ml Peanut oil ( for frying )

Instructions

1. Prepare the filling base

   Finely mince the tuna with a knife. Drain and dice the water chestnuts into small cubes for crunch. Thinly slice the spring onions.

2. Bind and season

   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. Assemble the toasts

   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. Fry

   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. Drain and cut

   Place on paper towels to remove excess fat. Cut each slice into four triangles. Serve immediately while the bread is still very crispy.

Chef's tips

• 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.

Storage

Consume immediately. Fried bread softens very quickly and loses its appeal if stored.