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CHIPOTLE TUNA WITH SWEETCORN FRITTERS
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CHIPOTLE TUNA WITH SWEETCORN FRITTERS

A light lunch perfect with a cool beer (if you’re old enough) or home-made lemonade (if you’re not!)

CHIPOTLE TUNA WITH SWEETCORN FRITTERS

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Fish: Tuna
Serves: 4 50p off Infusions

PREPARATION METHOD

Sift the flour, baking powder, sugar, paprika and seasoning into a large bowl.

Make a well in the centre, add a medium egg and gradually beat in 150ml milk to form a smooth batter.

Drain a 198g can sweetcorn kernels, pat dry on kitchen towel, then add to the batter mix with the jalapeno peppers.

In a frying pan, add 2 -3 tablespoons of vegetable oil. Once hot, fry spoonfuls of mixture for about 2 mins each side or until golden and crisp on each side. Remove and drain on kitchen paper. Repeat until all the batter has been fried.

Serve 2-3 fritters with leaves of baby gem lettuce filled with Infusions Tuna Chipotle ( 1 80gcan per serving) and a spoonful of sour cream for dipping.

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  • Ingredients
  • 100g plain flour
  • 1tsp baking powder
  • Seasoning
  • 1/2 tsp of sugar
  • 1/2 tsp of smoked paprika
  • Medium egg
  • 150ml milk
  • 198g can sweetcorn kernels
  • 1-2 jalapenoʼs from a jar finely chopped
  • 4 80g cans of Infusions Tuna - Chipotle
  • 12 leaves of baby gem lettuce
  • Sour cream to serve

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