Do you remember fried seaweed doughnut, so popular in the past? Try them with tuna and onions in place of seaweed, and you will not regret!
In a bowl, melt the brewer’s yeast with slightly warm water, incorporate flour and shape a soft dough. Add salt, drained Callipo Tuna and roughly chopped Tropea red onion.
Cover the bowl with a film and leave to rise in a protected place for at least 1 hour.
Heat the oil in a high-rims pot then pour the dough with a spoon.
Cook the doughnuts for a few minutes by turning on both sides. After draining all exceeding oil, hot “paste cresciute” can be served.