Bokit guadeloupéen au thon

Name: Bokit guadeloupéen au thon
Total time: 90 min
Yield: Serves 4
Cuisine: Guadeloupe
Ingredients: 500 g (4 cups) flour; 1 packet active dry yeast; 1 tsp salt; 1 tsp sugar; 250 ml (1 cup) lukewarm water; 2 tablespoons oil; 1 can tuna in oil, 200 g (7 oz); 2 tomatoes; 1 red onion; Lettuce; Sauce chien (chili, garlic, lime, oil); Oil for frying

Guadeloupe fried bread sandwich with tuna

⏱ 90 minServes 4Medium520 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients4 servings

500 g (18 oz)flour
1 packetyeast
1 tspsalt
1 tspsugar
250 ml (1 cup)warm water
2 tbspoil
1 cantuna in oil, 200 g / 7 oz
2tomatoes
1red onion
Lettuce
Sauce chienchili, garlic, lime, oil
Oilfor frying

500 g (18 oz) flour
1 packet yeast
1 tsp salt
1 tsp sugar
250 ml (1 cup) warm water
2 tbsp oil
1 can tuna in oil, 200 g / 7 oz
2 tomatoes
1 red onion
Lettuce
Sauce chien chili, garlic, lime, oil
Oil for frying

Serves 4. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

Electric deep fryer

Kitchen scale

Stand mixer or electric mixer

Kitchen thermometer

Chef’s knife

03 — Method

Dissolve the yeast in the warm water with the sugar.
Mix the flour and salt, then add the yeasted water and oil.
Knead for 8 minutes, cover and let rise for 1 hour.
Divide into 4 balls and flatten each into a disk 1 cm (½ in) thick.
Heat the oil to 170°C (340°F) in a deep fryer.
Fry the disks for 3 minutes per side: they puff up.
Drain on paper towels.
Make the sauce chien: chop the garlic and chili and mix with lime juice and oil.
Split the bokits and fill with tuna, lettuce, tomatoes, onion and sauce.
Serve immediately, while still hot.