Our Recipes tuna and semola fish fingers

Ingredients for the filling/topping

Recipe:

Heat the milk in a pot: before it boils, add the semola flour and stir well. Cook for about 15 minutes, then turn off the flame, and add the butter and salt. Leave to cool for at least 10 minutes, and then add the egg yolks, the parmesan and the well-drained tuna.
Remove pieces of the mixture and form into fish finger shapes: roll in the breadcrumbs, and fry in lots of sunflower oil, turning regularly. Serve hot!