Do you like tuna? And if I introduce you to fried tuna bites with cashew crust, would you try them? Well, it’s too late now, here I am with the new recipe of the week! I have a profound connection with frying: in my house, we’ve always fried everything. At my grandma Licia’s house, the oil for frying was never missing, the fryer on the kitchen counter dominated everything. We fried everything, from fritters to meatballs, from fish to meat; in short, grandma was a frying wizard and we, children and grandchildren, were truly pampered in every sense.

Then my mother started cooking, and of course frying. She really fried everything, even things I would never have imagined seeing or tasting fried. Her motto was: “Everything tastes good fried, and frying even makes the saddest people happy.” Maybe because she was the first to want to taste everything, and I mean everything. During trips with her or those she took with her friends, she never missed tasting any food that came her way. Then I moved on to my father’s “light fried”. Now, obviously, light fried is a legend: it can’t be light, it’s fried, but he calls it that. I can only tell you that no one makes french fries like he does. I don’t know exactly what he does, but they are the best french fries in the world.

Then there are grandma Sandra’s fries: she has the patience of a saint. She used to slice the potatoes with a mandoline, soaked the slices first in cold salted water, then set them to dry on a surface with towels. Once they were well-dried, she fried them. She hasn’t made them in years; grandma has become a bit lazy over the years, but I remember them as one of the comfort foods from when I was a child. I knew they were never missing at Sunday lunch at her place.

With that said, you can understand my passion for frying. Over the years, I’ve presented many recipes for fried dishes, exploring both frying with and without batter. Recently, in fact, I’ve shared with you the perfect batter for crispy and dry fries. Recipe, by the way, the most-read blog post since I published it. I proposed the super crispy and delicious fried chicken bites with batter and panko, then the crispy corn dogs with Japanese panko breadcrumb coating. You’ll also find the recipe for homemade panko for crispy fries.

Below, I’ll leave clickable links that will take you directly to the recipe you choose to read. Moreover, I remind you that I’m waiting for you every morning in the Facebook group and fan page of Le Ricette di Bea with the Recipe of the Day! An unmissable appointment to start the day with a sweet or savory treat.

But now, let’s talk about today’s recipe: tuna bites with cashew crust. I found these two nice yellowfin tuna fillets on offer at the supermarket. I set them to defrost in the fridge the night before preparation. I bought cashews, eggs, and added a pinch of salt and pepper and a tablespoon of flour. Of course, the essential frying oil: as always, I recommend choosing a good frying oil. So, before chatting too much, I’d say let’s move on to today’s recipe!