Spicy Tuna Tamales with Sriracha Mayo

A fusion twist on traditional tamales! Fluffy masa is filled with a spicy tuna mixture and steamed to perfection, then topped with a creamy sriracha mayo for a kick.

Prep Time

30 minutes

Total Time

1 hour 15 minutes

Calories

650 kcal

Difficulty

Medium

Equipment

3 items

Cost

£3.13/serving

Season:

☀️ Summer

Meal Type:

Lunch•Dinner

Cuisine:

British

Main Ingredient:

Fish

Mood:

Comfort Food•Spicy

Ingredients

Servings

2cupsMasa Harina(For tamales)

£3.50

1teaspoonBaking Powder

£0.10

1teaspoonSalt

£0.05

0.5cupLard or Vegetable Shortening(Softened)

£0.75

1.5cupsChicken Broth or Water(Warm)

£0.50

2cansCanned Tuna in Water(Drained)

£2.50

1tablespoonsSriracha Sauce(Adjust to taste)

£0.20

0.3cupMayonnaise

£0.30

1tablespoonLime Juice(Freshly squeezed)

£0.25

2tablespoonsGreen Onion(Chopped)

£0.30

16Corn Husks(Soaked in hot water for at least 30 minutes to soften)

£4.00

1teaspoonSoy Sauce(Optional)

£0.05

Total Cost

£12.50

£3.13 per serving

Instructions

1.
Prepare the Masa: In a large bowl, whisk together masa harina, baking powder, and salt. In a separate bowl, beat the softened lard or vegetable shortening until light and fluffy. Gradually add the dry ingredients to the shortening, alternating with the warm chicken broth or water, until a smooth, slightly thick dough forms. The consistency should be similar to thick frosting.
2.
Make the Spicy Tuna Filling: In a medium bowl, combine the drained tuna, sriracha sauce, mayonnaise (from the sriracha mayo measurement), lime juice, and chopped green onion. Mix well. Add soy sauce to adjust the flavor.
3.
Assemble the Tamales: Drain the soaked corn husks. Take one corn husk and spread a thin layer (about 2-3 tablespoons) of masa dough onto the husk, leaving about 1 inch of space on the sides and bottom. Spoon about 2 tablespoons of the spicy tuna filling in the center of the masa. Fold the sides of the husk over the filling, then fold up the bottom of the husk to create a sealed packet. Repeat with the remaining husks, masa, and filling.
4.
Steam the Tamales: Place the tamales upright in a steamer basket set over a pot of boiling water. Make sure the tamales are packed snugly to help them stand up. Cover the pot and steam for about 45 minutes to 1 hour, or until the masa is firm and pulls away easily from the husk. Check the water level periodically and add more if needed.
5.
Prepare the Sriracha Mayo: In a small bowl, combine the remaining mayonnaise with sriracha sauce. Adjust the amount of sriracha to your desired level of spiciness.
6.
Serve: Let the tamales cool slightly before unwrapping. Serve warm with a generous dollop of sriracha mayo on top.

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My Notes

Nutrition Information

Nutrition per serving (250g)

650 kcal / 2720 kJ

Carbs

52g

20% of RDA

Fat

35g

50% of RDA

Protein

28g

56% of RDA

Detailed Breakdown

Fibre

8 g

27% of RDA

Sugar

3 g

3% of RDA

Sodium

1100 mg

48% of RDA

Saturated Fat

12 g

60% of RDA

Chef's Tips

To test if the tamales are done, remove one from the steamer and let it cool slightly. If the masa pulls away easily from the husk, they are ready. If not, steam for a few more minutes.

You can substitute the tuna with other fillings, such as shredded chicken or pulled pork.

For a milder flavor, reduce the amount of sriracha sauce in both the tuna filling and the sriracha mayo.

Cooking Equipment

Steamer

Large bowl

Small bowl

Wine Pairings

No wine pairing suggestions available for this recipe.

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