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!

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