A crisp mixture of tuna fish and spring onions , Tuna Puffs make a marvellous snack meal, served with tomato sauce or with a selection of salads.7 oz. canned tuna fish, drained and flaked
2 spring onions , trimmed and finely chopped
1 oz. flour eggs, separated
2 teaspoon salt
2 teaspoon black pepper ;’, teaspoon cayenne pepper sufficient vegetable oil for deep-frying
Place the tuna fish and spring onions in a medium-sized mixing bowl. Add the flour, egg yolks, salt, pepper and cayenne and beat well to mix. In a second medium-sized mixing bowl, beat the egg whites with a wire whisk or rotary beater until they form stiff peaks. Using a metal spoon, fold the egg whites into the tuna fish mixture.
Fill a large deep-frying pan one-third full with vegetable oil. Set the pan over moderately high heat and heat the oil until it registers 360 °F on a deep-fat thermometer or until a small cube of stale bread dropped into the oil turns golden brown in 50 seconds. Carefully drop tablespoons of the fish mixture into the oil, about 5 or 6 at a time, and fry them for 3 to 4 minutes or until they are golden brown and crisp. Using a slotted spoon, transfer the cooked puffs to kitchen paper towels to drain. Keep hot while you cook and drain the remaining fish mixture in the same way.
Transfer the tuna puffs to a warmed serving dish and serve at once.