Tuna Dynamite is a crunchy, spicy finger food popular in Philippines, made by frying a spring roll stuffed with green chili or Siling Haba, tuna and cheese. It is perfect as appetize or finger foods for special occasions.
Dynamite Sticks, also known as Dynamite Rolls, Chili Cheese Sticks or Dynamite Spring Rolls, is one of my favorite finger foods now. Oh, don’t worry. Dynamite is just a term we used for this recipe, but this is absolutely non-explosive. This crunchy, tasty and a little bit spicy finger food is a perfect partner for beer. Filled with ground meat (any kind of meat) and cheese, this can make any inuman session an interesting one.
How to Cook Tuna Dynamite
Prepping the Chilies: Most of the pungency or spiciness of the chili comes from the pith and seeds. To reduce it and make it bearable to eat (unless you want it REALLY SPICY), remove the seeds by scraping. Wear gloves when prepping the chilies especially when doing in large batch.
FILLING: Canned corned tuna is a very handy filling to use. You don’t have to cook or season it because it comes pre-cooked and pre-seasoned. You can also use tuna in oil if corned ones are not available.
Ground meat can also be used as filling. You just have to saute’ it before using. First, saute’ it with onion and garlic. Season with salt and pepper or any other desired seasoning. Let it cool then fill your chilies.
WRAPPING: To make the tuna dynamite look more enticing, I kept the stem intact. Place the stuffed chili on one edge, exposing the intact stem, then roll it to wrap the chili. Seal the edges with water.
FRYING: Before putting the wrapped tuna dynamite, make sure that the oil is already hot or you’ll get a soggy wrapper. You want the wrapper crunchy and crispy,
Tuna DynamiteCourse: Filipino Recipes, Snacks, Vegetable Recipes
15 pieces Green chilies (Siling pangsigang)
1 can corned tuna
15 small egg wrappers
Oil for frying
- Wash the chilies. Slit the chili lengthwise, starting from the stem to the tip. Pull it open and remove the seeds and pith using a small spoon.
- Soak the cleaned chilies in water for 15 minutes to lessen the pungency (spiciness).
- After soaking, add the filling. Add small amount of corned tuna and fill the chili. Add cheese strips as well.
- After filling, wrap each chili with egg wrapper or lumpia wrapper. Place the chili on one edge and roll it, wrapping the chili with stuffing on it. Make sure that the stem is exposing.
- Seal the edges by brushing with water or egg white. Repeat procedure until all chilies are wrapped.
- Heat oil in a pan. Deep-fry the chilies until golden brown.
- Serve with your favorite dipping sauce.
- Wear gloves when handling the chillies as it might burn your skin specially if you’re cooking in large batch
- You can use tuna in oil. Just drain the oil first before using.
- You can alternate the tuna with ground meat such as pork, chicken or beef.
- You can prepare it ahead then freeze to fry when ready. It can last up to 1 week in freezer.