YOUR SOLIN GENERATED RECIPE
Sweet Chili Tuna, Sweetcorn, and Red Pepper Bites
Pan-seared tuna cakes mixed with crisp sweetcorn and red peppers, finished with a vibrant sweet chili glaze for a satisfying snap.
INGREDIENTS
6 ounce canned tuna in water
0.25 cup sweetcorn
0.5 cup red bell pepper
1 large egg
2 tablespoon almond flour
2 tablespoon sweet chili sauce
1 teaspoon avocado oil
0.25 teaspoon sea salt
0.25 teaspoon black pepper
1 tablespoon fresh cilantro
PREPARATION
Drain the canned tuna thoroughly and place it in a medium mixing bowl, flaking it apart with a fork.
Finely dice the red bell pepper and add it to the bowl along with the sweetcorn and chopped fresh cilantro.
Whisk the egg in a small ramekin and pour it over the tuna mixture, then sprinkle in the almond flour, sea salt, and black pepper.
Mix everything together until well combined and the mixture holds its shape when pressed.
Form the mixture into 6 to 8 small, even-sized bites or mini-patties.
Heat the avocado oil in a non-stick skillet over medium heat.
Place the bites in the skillet and sear for 3-4 minutes per side until they are golden brown and firm.
In the final minute of cooking, brush the top of each bite with the sweet chili sauce to glaze.
Remove from heat and serve warm with an extra drizzle of sweet chili sauce if desired.