Crispy Tuna Fingers with Red Pepper Relish

Serves 2
|
Prep Time 30 minutes
|
Cooking Time 20 minutes
11 ratings

Ingredients

For the relish:

  • 30ml (2 tbsp) olive oil
  • 1 small red onion, chopped
  • 1 red pepper, seeded and diced
  • 2 ripe tomatoes, peeled and roughly chopped
  • 10ml (2 tsp) white wine vinegar
  • 5ml (1 tsp) sugar
  • salt and freshly ground black pepper

Method

STEP 1

To make the relish, heat the olive oil in a pan and sauté the onion and pepper for about 5 minutes until softened but not coloured.

STEP 2

Stir in the tomatoes and continue to cook for another 3-4 minutes until the tomatoes have broken down.

STEP 3

Stir in the vinegar, then season to taste and add the sugar. Continue to cook for another 10-15 minutes until well reduced and thickened, stirring occasionally.

STEP 4

To make the tuna fingers: Place the breadcrumbs in a shallow dish and season to taste. Place the eggs and milk in a separate shallow dish. Season generously and whisk until well combined.

STEP 5

Place the flour on a flat plate. Cut the tuna into fingers, about 7.5cm (3in) x 2cm (3/4in) and toss to coat in the flour, shaking off any excess.

STEP 6

Dip into the egg mixture and then cover with the breadcrumbs – you can repeat this process for a really crunchy result.

STEP 7

Heat the vegetable oil in a large frying pan over a moderate heat. Add the coated tuna fingers and cook for a minute or two on each side until crisp and golden brown. Drain well on kitchen paper. (If using chicken, ensure thoroughly cooked, no pink)

STEP 8

Make the Ainsley Harriott Sundried Tomato & Garlic Cous Cous according to the directions on the sachet.

STEP 9

Arrange stacks of the crispy tuna fingers on plates with the Ainsley Harriott Sundried Tomato & Garlic Cous Cous and add a large spoonful of the red pepper relish to serve.

Use skinless chicken or turkey fillet instead of the tuna.