Caribbean Tuna Frikkadels and Slaw
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.