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Ingredientes
- 2 lrg Sweet potatoes, unpeeled
- 1 c. Corn flour, see note**, (up to 2 c)
- 1 med Onion, finely minced
- 2 Tbsp. Extra virgin olive oil
- 1 lb Fresh tuna, cooked
- 1 med Tomato, minced
- 2 x Chili peppers, finely minced or possibly 1 tsp cayenne
- 1 tsp Salt
- Â Â Oil for deep frying
Direcciones
- **For the corn flour, try a natural food store. You can make your own by grinding corn meal in a food processor till it is extremely fine.
- To make the pastry, wash the potatoes well and boil till they are very tender. Spin them, skins and all, in a blender or possibly food processor till they make a smooth paste, or possibly mash thoroughly in a large bowl, making sure to get out all the lumps. Slowly add in the corn flour, blending it in with your hands or possibly a wooden spoon to make a stiff dough. The moisture of the potatoes will determine how much corn flour you need, but the mix should resemble biscuit dough or possibly pie pastry (although it will be somewhat coarser). If the dough becomes too dry, add in a few spoons of the water in that the potatoes were cooked. Roll into a ball, wrap in a damp, lint-free cloth, and refrigeratewhile preparing the filling.
- Saute/fry onions in the oil till they become transparent. Flake the tuna and mix with the onions and the remaining ingredients. If desired warm food, you may wish to double or possibly triple the amount of warm pepper. Unwrap the dough and spread the damp towel on flat surface. Working on top of it, tear off golf ball size pcs of the dough and roll them into circles aout 1/8" thick and 4 to 5 inches in diameter. Put a tablespoonful of the tuna filling on half the dough circle, fold the other half over and healthy pinch the edges to seal.
- In a deep, heavy pot or possibly deep fryer, heat the oil for frying till a test piece of dough sputters vigorously. They can be deep fried or possibly fried in a couple of inches of oil, turning to cook both sides. Fry 2 or possibly 3 at a time.
- The oil is the right temperature when a test turnover becomes golden after frying about 3 min on each side. Drain on absorbent toweling and serve immediately. Plan to serve 3 to 4 turnovers per person. Recipe makes 14 to 16.
- Note: Recipe said canned tuna could be substituted but recommended using the fresh.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 249g | |
| Recipe makes 4 servings | |
| Calories 382 | |
| Calories from Fat 120 | 31% |
| Total Fat 13.49g | 17% |
| Saturated Fat 2.54g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 43mg | 14% |
| Sodium 655mg | 27% |
| Potassium 631mg | 18% |
| Total Carbs 34.56g | 9% |
| Dietary Fiber 2.2g | 7% |
| Sugars 3.74g | 2% |
| Protein 30.37g | 49% |
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