STEP 1

Add the flour into a bowl, make a well and crack in the egg, whisk the egg, then add in the beer and whisk everything together until you form a batter with no lumps, then add in the onion, garlic, parsley, paprika and season with sea salt & black pepper, whisk together until well mixed.

STEP 2

Drain the cans of tuna into a fine sieve with a bowl underneath, flake the tuna to remove any excess oil, then add the tuna into the batter and mix together.

STEP 3

Heat a large fry pan with a medium heat and add in the olive oil.

STEP 4

Once the oil is hot but not smoking, about 4 minutes, add spoonfuls of the batter into the pan, all in a single layer and evenly spaced out (cook in batches), fry for 2 minutes per side or until golden fried all around, then add onto a plate with paper towels.

STEP 5

To make the aioli add the mayonnaise into a bowl, finely grate in the garlic, add the lemon juice, olive oil and season with sea salt & black pepper, whisk together until well mixed.

STEP 6

Add the aioli into a serving dish and decorate the tuna fritters around it, serve at once, enjoy!

Notes: Make sure to cook the fritters in batches, to not overcrowd the pan. To keep the fritters warm while you cook each batch, add them into a preheated oven at its lowest setting.

Recipe, photo and video courtesy of our friend and Valencia native, Albert Bevia, of the recipe site Spain on a Fork.