Tuna Crisps

  • 200g Sinew less piece of Tuna finely chopped
  • 2 Teaspoons of Yusiu juice
  • 1 Tin/jar of salmon roe
  • 1-2 Tablespoons of lemon juice
  • 1 Red chilli very finely chopped
  • 3 Cups of vegetable oil
  • 1 Pack of small tortilla wraps
  • 1 Tablespoon of miso paste
  • Mix together the tuna, Yusiu juice, salmon roe, lemon juice, red chilli.
  • Thinly spread the miso paste on the tortillas and then cut into eight segments
  • Heat the vegetable oil in a small deep frying pan.
  • Fry the tortilla segments until lightly browned. Remove from the pan and dry on kitchen roll.
  • Spread the tuna mix over the miso on the tortilla.