Instructions

01
Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the diced onion and a pinch of salt, cooking until deeply caramelized and golden brown, about 12-14 minutes, stirring often.
Herb says
Caramelizing onions is the slow alchemy that unlocks their sweetness. Don’t rush, or you'll get crispy bits instead of jammy perfection.
02
Add the minced garlic to the onions and cook for 30 seconds until fragrant.
03
Transfer the caramelized onion and garlic to a large mixing bowl. Let cool for 3 minutes.
04
Stir in the drained, flaked tuna, parsley, and grated dark chocolate until well combined.
Herb says
The chocolate disappears visually, but not flavor-wise, it’ll add a savory, mysterious backbone.
05
In a separate bowl, whisk together flour, baking powder, 1 teaspoon salt, and paprika.
06
In another small bowl, beat the eggs and mix in the milk and the zest of half the lemon.
07
Add the dry ingredients to the tuna mixture, then pour in the egg-milk mixture. Stir until you have a thick, cohesive batter.
08
Heat the remaining 1 tablespoon olive oil in a large nonstick skillet over medium heat. Scoop 1/4-cup portions of batter into the pan, flattening slightly. Fry each fritter 2-3 minutes per side until crisp and golden. Cook in batches to avoid overcrowding.
Herb says
Let the fritters get a proper sear before flipping, this gives you that all-important crunch.
09
Transfer cooked fritters to a paper towel–lined plate and keep warm.
10
In a small bowl, whisk the Greek yogurt with the juice of half the lemon, 1/4 teaspoon salt, and black pepper.
11
Serve fritters warm, drizzled with lemony yogurt and a sprinkle of remaining lemon zest.

HERB

Tuna the Dark Side

Ingredients

Instructions