Spicy Tuna Samosa Recipe – Scotch Bonnet & Thyme Flavors

Last Updated on 2 months by Neha Deshmukh

Spicy Tuna Samosa Recipe – Scotch Bonnet & Thyme Flavors

Hey everyone! I’m so excited to share this recipe with you – Spicy Tuna Samosas! It’s a little unexpected, I know, but trust me on this one. I first stumbled upon a version of this at a local street food market, and I’ve been tweaking it ever since to get it just right. The combination of flaky tuna, fragrant thyme, and a kick of Scotch bonnet is seriously addictive. Let’s get cooking!

Why You’ll Love This Recipe

These aren’t your average samosas. We’re taking a classic Indian snack and giving it a Caribbean-inspired twist. The tuna filling is surprisingly delicious and makes a nice change from the usual potato or lentil fillings. Plus, the spice level is totally customizable – so you can make them as mild or fiery as you like! They’re perfect for parties, snacks, or even a light meal.

Ingredients

Here’s what you’ll need to make about 50 samosas:

• 5 tbsp Oil
• Scotch bonnet pepper, to taste (seriously, start small!)
• 2 sprigs Thyme
• 2 Scallions, finely chopped
• 1 Onion, finely chopped
• 3 Tomatoes, diced
• 1 tsp Seasoning Salt
• Pepper, to taste
• 1 tsp Butter
• 2 tsp Sugar
• 4-5 oz Canned Tuna (in water or oil, drained) – about 115-140g
• ½ cup Water (120ml)
• 1 tbsp Flour
• 1 tbsp Water
• 1 pack Spring Roll Wraps

Ingredient Notes

Let’s talk ingredients! A few things to keep in mind:

• Scotch Bonnet: These peppers are hot! If you’re not used to spicy food, start with a tiny piece and taste as you go. You can substitute with habanero or even a milder chili like a jalapeño if you prefer. Remember to handle with care and don’t touch your eyes!
• Thyme: I love using fresh thyme for this recipe, but you can use dried if you don’t have fresh. Use about 1 tsp of dried thyme for every 2 sprigs of fresh.
• Oil for Frying: Vegetable oil, canola oil, or sunflower oil all work well for frying. You want something with a high smoke point.
• Spring Roll Wraps: You can find these in most Asian grocery stores. Look for the thin, translucent ones. Sometimes they’re labeled as “filo pastry” too.
• Tuna: I usually use tuna canned in water to keep things a little lighter, but tuna in oil works great too – it adds extra flavor!

Step-By-Step Instructions

Alright, let’s get down to business!

1. Heat the oil in a pan over medium heat. Add the thyme sprigs, finely chopped Scotch bonnet (remember, start small!), scallions, and chopped onion. Sauté for about 5 minutes, until the onions are softened and fragrant.
2. Now, stir in the seasoning salt, pepper, butter, and sugar. Give it a good mix until everything is combined.
3. Add the diced tomatoes to the pan, cover, and cook for another 5 minutes, letting them soften and release their juices.
4. Drain the tuna really well and add it to the pan. Pour in ½ cup of water. Bring to a simmer, cover, and cook for about 10 minutes, or until the sauce has thickened nicely. You want it to be a nice, spreadable consistency.
5. While the filling is simmering, let’s make the “glue.” In a small bowl, mix the flour and water together to form a smooth paste. This will help seal the samosas.
6. Cut the spring roll sheets into strips. Place a spoonful of the tuna filling on one end of a strip and fold it over to create a triangular samosa shape. Use the flour paste to seal the edges tightly. Repeat until all the filling is used.
7. Finally, the fun part! Heat up some oil for deep-frying or shallow-frying. Fry the samosas in batches until they’re golden brown and crispy. Drain on paper towels and serve warm.

Expert Tips

• Don’t overcrowd the pan when frying – this will lower the oil temperature and result in soggy samosas.
• Make sure the filling isn’t too wet, or it will be difficult to seal the samosas.
• If the flour paste is too thick, add a tiny bit more water. If it’s too thin, add a pinch more flour.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Use plant-based tuna and vegan butter. It works surprisingly well! My friend, Priya, swears by this version.
• Gluten-Free Adaptation: Use gluten-free flour for the paste.
• Spice Level Adjustment: Reduce or remove the Scotch bonnet pepper altogether. A pinch of cayenne pepper can add a little heat without being overwhelming.
• Festival Adaptation: For Diwali or Christmas, serve these with a sweet tamarind chutney or a spicy mint-coriander chutney. They’re a real crowd-pleaser!

Serving Suggestions

These Spicy Tuna Samosas are delicious on their own, but they’re even better with a dipping sauce. Try serving them with:

• Mint-coriander chutney
• Tamarind chutney
• Yogurt raita
• A squeeze of lime juice

Storage Instructions

Leftover samosas can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer to restore their crispiness.

FAQs

Let’s answer some common questions:

• What type of oil is best for frying samosas? Vegetable, canola, or sunflower oil are all good choices.
• Can I make the filling ahead of time? Absolutely! You can make the filling a day or two in advance and store it in the refrigerator.
• How do I adjust the spice level of this recipe? Start with a small amount of Scotch bonnet pepper and taste as you go. You can always add more, but you can’t take it away!
• What is a good dipping sauce for Spicy Tuna Samosas? Mint-coriander chutney or tamarind chutney are classic choices.
• Can I bake these samosas instead of frying them? Yes, you can! Brush them with oil and bake at 180°C (350°F) for about 20-25 minutes, or until golden brown. They won’t be as crispy as fried samosas, but they’ll still be delicious.
• What can I substitute for Scotch Bonnet peppers? Habanero or jalapeño peppers are good substitutes, depending on your spice preference.