Panko, yogurt and garlic, served with dill dressing
We bring you these crunchy and practical tuna nuggets for a summer full of flavor, which are also loved by older children.
Ingredients:
- 4 envelopes of Tuna in water, 85 gc/u
- 1/3 cups of mayonnaise
- 1 tablespoon coriander, finely chopped
- 1/2 tablespoons garlic powder
- 1/2 tablespoons onion powder
- 1/2 cups of potato flakes
- enough of salt
- enough of pepper
- 3 eggs
- 2 cups of panko
- enough vegetable oil, to fry
- 1/2 cups sour cream, for the dressing
- 1/2 cups mayonnaise, for the dressing
- 1/2 cups natural yogurt, for the dressing
- 1 tablespoon garlic, finely chopped, for the dressing
- 1 tablespoon dill, finely chopped, for the dressing
- enough of salt
- enough of pepper
Preparation:
Add the Tuna in water, the mayonnaise, the cilantro, the garlic powder, the onion powder and the potato flakes in a bowl, then season with salt and pepper.
Mix until integrated with a spoon and achieve a uniform and homogeneous consistency.
Shape the nuggets with your hands, go through the egg, then through panko and press until compact to adhere the bread very well.
Heat the oil in a skillet over medium heat, fry the tuna nuggets for 10 minutes or until golden brown, remove and place on absorbent paper to remove excess oil.
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For the dressing: mix the cream, mayonnaise, yogurt, garlic and dill in a bowl, then season with salt and pepper.
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Serve the tuna nuggets on an extended plate and accompany with dill dressing.