Zucchini Fritters and Smoked Tuna Cream

Open the cans of tuna and save the oil for the fritters. Prepare the tuna cream. In a bowl combine the tuna, yogurt, mayonnaise and mustard. Set aside until needed. Prepare the zucchini mixture for the fritters. In another bowl beat the eggs, add milk, tuna oil, flour, salt and whisk to combine. Add the onions. Cut the zucchini in pieces and place them in a food processor. Cut up the zucchini in pieces and place them in a food processor. Process until all shredded not pureed. Add them to the batter, sprinkle with basil, season with pepper, and mix to combine.

Place a non-stick pan over medium to high heat and add the oil. Pick up spoonfuls of the mixture and carefully add them to the hot oil. Fry until bubbles form on the surface of the fritter (after 3-4′) then turn and fry the other side. Repeat the same process until all of your mixture has turned into crunchy fritters.

In a bowl combine the rocket, tomatoes, olive oil, lemon juice, salt and pepper. Serve the fritters with tuna cream and salad on the side.

For frying

A little oil 

For serving

2 cups rocket leaves
20 cherry tomatoes
2 tbsp olive oil
Lemon juice