Equipment
* optional
Ingredients
Crispy Potato Wedges
- 800 g potatoes, cut into thick wedges
- 1000 ml vegetable oil
- sea salt
Creamy Tuna Sweetcorn Topping
- 200 g canned tuna in brine or springwater, thoroughly drained and flaked
- 150 g canned sweetcorn, drained
- 100 g mayonnaise
- 50 g sour cream
- 10 g dijon mustard
- 20 g spring onions, thinly sliced
- 2 g black pepper, freshly cracked
- 50 g cheddar cheese, grated
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 426 kcal
- Protein
- 20 g
- Carbohydrates
- 32 g
- Fat
- 25 g
- Fiber
- 6 g
- Sugar
- 2 g
- Sodium
- 1467 mg
- Saturated Fat
- 7 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 5 g
- Polyunsaturated Fat
- 12 g
- Cholesterol
- 33 mg
- Potassium
- 1032 mg
- Calcium
- 187 mg
- Iron
- 7.7 mg
- Magnesium
- 70 mg
- Phosphorus
- 243 mg
- Zinc
- 1.8 mg
- Vitamin A
- 60 mcg
- Vitamin C
- 25 mg
- Vitamin D
- 0.7 mcg
- Vitamin E
- 1.1 mg
- Vitamin K
- 52 mcg
- Vitamin B6
- 0.7 mg
- Vitamin B12
- 1.4 mcg
- Thiamin
- 0.09 mg
- Riboflavin
- 0.18 mg
- Niacin
- 7.5 mg
- Folate
- 57 mcg
- Water
- 258 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Cut the potatoes into thick, even wedges. Pat them completely dry with paper towels to ensure they crisp properly and to prevent the oil from violently splattering.
In a mixing bowl, combine the drained tuna, sweetcorn, mayonnaise, sour cream, Dijon mustard, most of the sliced spring onions, and black pepper. Stir vigorously until the tuna is well coated and the ingredients are evenly distributed. Set aside.
Pour the vegetable oil into a heavy-bottomed pot, filling it no more than halfway. Heat the oil to 170 degrees Celsius or 340 degrees Fahrenheit.
Carefully lower the potato wedges into the hot oil using a slotted spoon. Work in small batches to avoid overcrowding the pot. Fry the wedges for 12 to 15 minutes, moving them occasionally, until they form a deep golden brown, crispy exterior.
Remove the fried wedges from the oil and transfer them to a wire rack positioned over a baking sheet, or a tray lined with paper towels. Immediately toss the hot wedges with sea salt.
Arrange the hot, seasoned potato wedges on a large serving platter or divide between individual shallow bowls. Generously spoon the creamy tuna and sweetcorn mixture directly over the center of the hot wedges. Garnish with the reserved spring onions and grated cheddar cheese if using. Serve immediately.
Chef's Notes
- Soaking the cut potato wedges in cold water for 30 minutes before thoroughly drying them helps draw out excess surface starch, resulting in a significantly crispier exterior.
- For a lighter, tangier topping, you can substitute the mayonnaise and sour cream entirely with full-fat plain Greek yogurt.
- Always ensure your potatoes are bone-dry before frying. Residual moisture violently lowers the oil temperature and creates dangerous splatters.
- Be sure to flake the tuna thoroughly before mixing it with the wet ingredients. This ensures an even, creamy distribution of flavor in every single bite without large, dry chunks.
Storage
Troubleshooting
Wedges are greasy, limp, and soggy instead of crispy
Cause: The frying oil temperature dropped significantly because too many potatoes were added at once
Fix: Refry the soggy wedges in adequately heated oil for an additional 2 minutes, then drain thoroughly
Prevention: Fry the wedges in smaller batches, ensuring the oil returns to 170 degrees Celsius before adding the next batch
Tuna mixture is watery and making the wedges excessively soggy
Cause: The canned tuna and sweetcorn were not drained thoroughly enough before mixing
Fix: Stir an extra spoonful of mayonnaise into the mixture to help bind and emulsify the excess moisture
Prevention: Press the tuna firmly against a fine mesh strainer to expel all packing liquid before use
Cultural Context
The combination of flaked tuna, sweetcorn, and mayonnaise is a beloved British culinary cornerstone, most famously served as a comforting hot filling for traditional baked jacket potatoes. This recipe reimagines that classic pub staple by swapping the soft baked potato for crispy, freshly fried wedges, creating an irresistible textural contrast that bridges the gap between a casual pub snack and a deeply satisfying main course.
