A bold and generous Ivorian garba: soft attiéké, fried tuna with a golden crust, crunchy onions, juicy tomato and fresh chili. The lime provides the brightness that balances the fragrant richness of the fish.
Ingredients
- 500 g ready-to-heat cassava attiéké
- 2 pieces tuna or bonito steaks
- 1 piece red onion
- 2 pieces ripe tomatoes
- 2 pieces fresh chili
- 1 piece lime
- 500 ml peanut oil
- 30 ml water
- to taste fine salt
- 0.5 pieces crumbled bouillon cube or seasoned salt
Method
- Salt the tuna on all sides, add a little crushed chili or crumbled bouillon cube if desired, then let rest until the surface begins to season and glisten, about 10 minutes.
- Finely slice the red onion and cut the tomatoes into small pieces; toss with the lime juice, salt and chili until you have a bright, juicy and spicy garnish.
- Fluff the attiéké with your fingers or a fork, then reheat it gently steaming or covered with a splash of water until it is hot, soft and free of clumps.
- Heat the peanut oil in a saucepan or deep sauté pan until a small piece of onion sizzles immediately upon contact with the oil.
- Carefully place the tuna in the hot oil and fry without moving it too much until a golden-brown crust forms on the first side.
- Flip the tuna and continue frying until the outside is crispy and the flesh remains juicy in the center, about 3 to 5 minutes per side depending on the thickness.
- Briefly drain the tuna on a wire rack or paper towels, then let it rest just long enough for the juices to redistribute through the flesh.
- Serve the attiéké piping hot, place the fried tuna on top, drizzle with a little hot flavored oil, then cover with the onion-tomato-chili garnish just before eating.
Nutrition
Per serving
- Energy
- 598.9 kcal
- Protein
- 15 g
- Carbohydrate
- 77.24 g
- Fat
- 23.8 g
- Fibre
- 5.92 g
- Calcium
- 26.04 mg
- Iron
- 0.17 mg
- Magnesium
- 7.71 mg
