Ingredients

Check off ingredients as you go

Serves 6 (about 30 bites)

• 1 package of pani puri (in the Asian aisle)
• 500g (1 lb) high-quality fresh tuna
• 1 mango, diced small
• 3 tablespoons fresh cilantro, chopped
• 3 tablespoons fresh mint, chopped
• 2 tablespoons lime juice
• 2 tablespoons sesame seeds (optional)

For the sauce

• 1 tablespoon sesame oil
• 30ml (2 tablespoons) lime juice and its zest
• 1 tablespoon chopped green onion (or shallot)
• 15ml (1 tablespoon) soy sauce
• 1 tablespoon chopped ginger

If you change the number of serving, consider adjusting cooking times!

Pani puri are small crispy spheres of Indian origin, filled with a light sauce or fresh filling. You can fill them with anything (as long as it’s not too wet), and I’m offering you a fresh version with tuna tartare.

1. In a small saucepan or deep fryer, pour oil for frying. When the oil is hot, add 7 or 8 pani puri. They will puff up almost instantly, stir to turn them so they puff evenly on both sides. Remove with a slotted spoon and set aside on a plate.

2. Using kitchen scissors or the tip of a knife, cut an opening toward the top of the pani puri (as shown in the photo) so you can fill it.

3. Cut the tuna into small cubes along with the mango and place in a mixing bowl, refrigerate. Wash, dry and chop the cilantro and mint.

4. In a bowl, mix the sesame oil with the soy sauce, chopped ginger, and lime juice.

5. At the last moment, pour the mixture over the tuna and mango cubes, cilantro and mint, and sesame seeds (if using). Mix well, place a teaspoon of tartare inside the pani puri, and you’re done!

Tips and Variations

Above all, only fill the pani puri at the last moment before serving, otherwise they will lose their crispness.

If you can’t find pani puri, you could make this recipe with phyllo dough sheets previously molded in small muffin tins and baked to create a crispy cup.