INGREDIENTS
1 lb. skinless tuna fillet, halved crosswise
2 tsp. curry powder, preferably hot
Salt and pepper
8 TBSP. tartar sauce
1/4 cup cracker meal or crushed saltines, plus more for sprinkling
2 TBSP. grated peeled ginger
1 bunch scallions, finely chopped
1 large egg, lightly beaten
1/2 red pepper, seeded and diced
2 stalks celery, thinly sliced
1 mango, peeled, pitted and diced
Juice of 1 lime
Vegetable oil, for frying
DIRECTIONS
Combine the tuna, 1 TBSP. water, 1 1/2 tsp. curry powder, 1/2 tsp. salt and pepper to taste in a microwave-safe bowl.
Cover with plastic wrap and microwave until the fish is opaque, 2 to 3 minutes.
Flake with a fork; cool slightly.
Stir in 1 TBSP. tartar sauce, the cracker meal, ginger, half of the scallions and the egg.
Form into 4 patties and freeze until firm, about 10 minutes.
Whisk the remaining 7 TBSP. of tartar sauce and 1/2 tsp. curry powder in a bowl.
In a separate bowl, mix 1 TBSP. of the curried tartar sauce with the bell pepper, celery, mango, remaining scallions, lime juice, 1/4 tsp. salt and pepper to taste.
Heat 1/4 inch of oil in a nonstick skillet over medium heat.
Sprinkle the patties with cracker meal on both sides and fry until golden, 2 to 3 minutes per side.
Drain on paper towels; serve with the mango salad and curried tartar sauce.
Serves 4.
