Boulet Ton (Boulette Thon) is a popular Mauritian snack made with tuna, potatoes and bread crumbs. This dish is a perfect combination of crispy on the outside and soft on the inside that will leave you wanting more. In this post, we’re going to show you how to make this delicious dish in the comfort of your own kitchen.
INGREDIENTS
14
RECIPE STEPS
9
TOTAL TIME
30 m
Why You Need This Recipe
- Exotic snack: This recipe is perfect for anyone who wants to try something new and exotic. Boulet Ton is a unique dish that is not commonly found in Western cuisine.
- Only a few ingredients: It’s easy to make and requires only a few ingredients that you may already have in your pantry.
- Crowd-pleaser: Boulet Ton is a crowd-pleaser and is perfect for entertaining guests or serving at parties.
About Boulet Ton (Boulette Thon)
Boulet Ton is a favourite street food in Mauritius. This dish is made by combining mashed potatoes with tuna and seasoning with herbs and spices.
The mixture is then shaped into small balls, coated with breadcrumbs, and deep-fried until crispy. This dish is a perfect snack or appetiser and can be served with tomato sauce or your favourite dip.
Star Ingredient
Canned Tuna (Ton)
The star ingredient of Boulet Ton is certainly canned tuna. Conveniently, canned tuna is a versatile ingredient that can be used in a variety of dishes, from salads and sandwiches to pasta dishes, casseroles and, of course, Boulet Ton. Common recipes that use canned tuna include tuna salad, tuna pasta and tuna casserole.
Some alternatives to canned tuna are canned salmon, cooked chicken, and legumes such as chickpeas. These alternatives can be used as substitutes in many of the same dishes that call for canned tuna. Overall, canned tuna is a popular and budget-friendly ingredient that adds protein to meals and is loved for its mild flavour and meaty texture.
Other Ingredients
- Bread
- Potatoes
- Thyme
- Parsley
- Shallots, finely chopped
- Green Chilli, finely chopped
- Garlic, finely chopped
- Salt
- Pepper
- Plain Flour, also known as All-Purpose Flour
- Egg, lightly beaten
- Breadcrumbs
- Rice Bran Oil, for frying
Scroll to the bottom to find the full list of ingredients and detailed recipe.
Prepping Tips
- Make sure to drain and squeeze out the excess water from the soaked bread before chopping it.
- Mash the potatoes until they are light and fluffy to ensure a smooth mixture.
- Season the tuna mixture well with salt and pepper to enhance the flavour.
Complete Recipe Steps
Here’s a summary of the steps you need to follow to make Boulet Ton.
1
Soak the slices of bread in some water, then drain and squeeze out the excess water. Chop the bread roughly and set aside.
2
Boil the potatoes, then peel and mash them with a potato masher or fork until light and fluffy.
Scroll to the bottom for the printable recipe card
3
In a mixing bowl, combine the mashed potatoes, drained tuna, chopped bread, thyme, parsley, shallots, green chilli, and garlic. Mix well and season with salt and pepper to taste.
4
5
6
7
8
9
How to Serve Boulet Ton
Boulet Ton can be served hot or cold and is best enjoyed with your favourite dip or sauce. Tomato sauce is a classic choice, but you can also try it with hot chilli sauce, mayonnaise, or even a spicy salsa. Serve on a platter or in individual portions as a snack or appetiser.
Recipe FAQs
Can I make Boulet Ton in advance?
Yes, you can make the mixture in advance and refrigerate until ready to fry.
Can I use canned potatoes instead of fresh ones?
Yes, you can use canned potatoes, but fresh potatoes will give a better texture.
Can I bake Boulet Ton instead of frying?
Yes, you can bake them in the oven, but they will not be as crispy as the fried version.
Printable Recipe Card
Boulet Ton is a delicious and easy-to-make dish that is perfect for any occasion. This Mauritian snack is sure to impress your guests with its unique flavour and crispy texture. Try it out today and enjoy a taste of Mauritius in your own home.
Boulet Ton (Mauritian Tuna Croquettes)
Equipment
- 1 Peeler
- 1 Potato masher
Ingredients
- 2 slices bread small
- 3 potatoes medium
- 185 g canned tuna
- ½ tbsp thyme
- ½ tbsp parsley
- 1 tbsp shallot finely chopped
- 1 green chilli finely chopped
- 1 clove garlic finely chopped
- salt
- pepper
For the crumb coating
- 3 tbsp plain flour also known as all-purpose flour
- 1 egg lightly beaten
- breadcrumbs
- rice bran oil for frying, can also use other neutral-flavoured cooking oil
Complete Recipe Steps
- Soak the slices of bread in some water, then drain and squeeze out the excess water. Chop the bread roughly and set aside.2 slices bread
- Boil the potatoes, then peel and mash them with a potato masher or fork until light and fluffy.3 potatoes
- In a mixing bowl, combine the mashed potatoes, drained tuna, chopped bread, thyme, parsley, shallots, green chilli, and garlic. Mix well and season with salt and pepper to taste.185 g canned tuna, ½ tbsp thyme, ½ tbsp parsley, 1 tbsp shallot, 1 green chilli, 1 clove garlic, salt, pepper
- Place the flour, beaten egg, and breadcrumbs on separate plates for the crumb coating.3 tbsp plain flour, 1 egg, breadcrumbs
- Lightly pat your hands with flour, then take one tablespoon of the tuna mixture and shape it into a bullet. Dip it in the beaten egg and then coat it with breadcrumbs.
- Repeat with the remaining mixture to form coated bullets.
- Heat the oil in a deep saucepan over medium-high heat for frying. Test the oil by dropping a small amount of the mixture into the oil. If it bubbles and sizzles, the oil is hot enough.rice bran oil
- Fry the tuna croquettes in the hot oil until golden brown and crispy. Use a slotted spoon to remove them from the oil and place them on a paper towel to drain excess oil.
- Serve hot with your favourite sauce or dip.
Notes
- To make the tuna croquettes spicier, add more green chilli or some red chilli flakes to the mixture.
- You can use fresh tuna instead of canned tuna, but canned tuna is more convenient and budget-friendly.
- If the mixture is too wet, add some breadcrumbs to thicken it. If it's too dry, add a little bit of milk or water.
- Do not overcrowd the saucepan when frying the croquettes, as this will lower the oil temperature and make them soggy.
- Leftover Boulet Ton can be refrigerated for up to 2 days and reheated in the oven or microwave before serving.
