Caribbean Tuna Frikkadels and Slaw

Adapted by
March 2014
Yield: 4 to 6 servings


Caribbean Tuna Frikkadels
vegetable oil
1 onion, minced
1 carrot, julienned
¼ leek, julienned
1 teaspoon minced ginger
3 cloves garlic, crushed
½ scotch bonnet chile, minced
Pinch curry leaves
1 tomato, seeded and julienned
500 grams fresh tuna, poached and crushed
2 medium baking potatoes, peeled, boiled, and mashed
½ cup soft breadcrumbs
1 curry powder curry powder
½ teaspoon turmeric
2 tablespoons chopped cilantro
1 teaspoon salt
½ teaspoon black pepper
2 cups all-purpose flour
egg wash
3 cups panko breadcrumbs
Mango-Habañero Dressing
1 cup mango purée
1 teaspoon Dijon mustard
½ cup white vinegar
½ habañero chile, seeded
1 cup extra virgin olive oil
white pepper
Caribbean Slaw
½ mango, peeled and julienned
½ red bell pepper, julienned
½ green bell pepper, julienned
1 leek, white and green parts, julienned
½ red onion, thinly sliced
1 teaspoon chopped cilantro
Spicy Mango Mayonnaise
1 cup mayonnaise
½ cup mango purée
½ teaspoon minced scotch bonnet chile
½ teaspoon cayenne pepper
To Assemble and Serve
fryer oil


For the Caribbean Tuna Frikkadels:
In a sauté pan, heat vegetable oil and sauté onion, carrot, leek, until tender. Stir in ginger, garlic, chile, and curry leaves and cook until fragrant. Add tomatoes and cook a few minutes more, until broken down. Remove from heat. In a large bowl, combine sautéed vegetables with tuna, potatoes, breadcrumbs, curry powder, turmeric, and cilantro. Season with salt and pepper and cool mixture in refrigerator. Once chilled, form fritters by hand, coat them in flour, shaking off excess, then egg wash and breadcrumbs.

For the Mango-Habañero Dressing:
In a large bowl, whisk together mango purée, mustard, vinegar, and chile. Drizzle in olive oil to emulsify and season with salt and white pepper.

For the Caribbean Slaw:
In a large bowl, toss together mango, bell peppers, leek, and onion. Drizzle with 1 cup Mango-Habañero Dressing; toss to coat.

For the Spicy Mango Mayonnaise:
In a small bowl, whisk together mayonnaise, mango purée, chile, and cayenne pepper.

To Assemble and Serve:
Heat oil in deep fryer. Carefully drop in Caribbean Tuna Frikkadels and fry until deep golden. Remove from fryer and drain on paper towels. Mound a portion of Caribbean Slaw onto a plate, top with a Caribbean Tuna Frikkadel, and serve with Spicy Mango Mayonnaise.