Crispy potato beignets, topped with the most amazing spicy tuna. What’s not to love? These bite-sized snacks can be served as a starter or canape, and they look super impressive once plated.
I decided to make the beignets with a little potato, which gives them an incredibly soft yet crispy texture. When they hit the hot oil, they puff up beautifully into these hollow little pillows that make the perfect vessel for a raw topping. I used tuna here, but you could just as easily use beef, yellowtail or scallop. The options are endless.
For the tuna, I used a mixture of akami and chutoro. The akami brings a leaner, cleaner tuna flavour, while a smaller amount of chutoro adds richness and a softer, fattier texture. Everything is coated in a creamy, spicy dressing that is really addictive and well balanced.
Now then, let’s get into it.
A few things to know before you start
Potatoes: Maris Piper or Yukon Gold - both work well here. The moisture content can vary, so you may need a little extra flour when kneading.
Yeast: I always bloom my yeast first. You should do the same. More on this later.
Dough: The dough should be very soft and slightly tacky. Don’t add too much extra flour or the beignets will lose their light texture.
Tuna: Use properly handled sushi-grade tuna from a trusted supplier and keep it cold throughout preparation.
Dressing: This is completely adjustable. Add more mayonnaise for creaminess, sriracha or chilli oil for heat, honey for sweetness or rice vinegar for extra acidity.
Serves 4 as a starter
