TUNA SPIRALS

SERVES 8 PREPARATION: 25 MIN CHILLING: 30 MIN COOKING: 40 MIN

TUNA SPIRALS

3 medium potatoes, peeled and cut into chunks pinch of salt

½ carrot, grated 3 stems spinach, finely chopped

¼ onion, finely chopped 5g fresh coriander, finely chopped zest of ½ lemon, finely grated 2 tins (170g each) tuna, drained pinch of salt cake flour

1 egg, whisked with a little water or milk

COATING

3 slices bread

125ml (½c) all-purpose flour pinch each of salt and freshly ground black pepper

2 eggs, whisked

125ml (½c) vegetable oil

TO ASSEMBLE

cherry tomatoes, halved ribbons of cucumber rocket leaves, chopped

½ red onion, sliced lemon wedges and mayonnaise to serve

1 Tuna spirals In a saucepan, bring water to the boil. Add the potato chunks and salt and cook for

15-20 minutes until the potatoes are soft. Mash the potatoes.

2 Mix the carrot, spinach, onion, coriander and lemon zest into the potatoes.

3 Add the tuna and salt to the potato mixture and enough flour to make a dough. Mix to form a ball of dough.

4 On a clean surface, roll out the dough in a rectangular shape.

Use a knife to cut a neat shape. Cut into 8 even fingers and roll each of the fingers on the surface to form pointy ends.

5 Brush the fingers with the whisked egg and roll into spirals. 6 Coating In a food processor, mix the bread, flour, salt and pepper until the mixture resembles breadcrumbs.

7 Brush the tuna spirals with the whisked egg until moist enough for the crumbs to adhere to it.

8 Coat all over with the breadcrumb mixture. Chill for 30 minutes.

9 Heat the oil in a pan and fry the tuna spirals 5 minutes a side until golden brown.

10 Remove from the pan and put on paper towels to drain the excess oil.

11 To assemble Arrange the tomatoes, cucumber, rocket and onion on a plate. Add a tuna spiral and serve with lemon wedges and mayonnaise.