Steps

1. Cut 5 bell peppers (150g) in half lengthwise, and remove the stems, seeds, and pith.
   🕒 00:46
2. Slice the bell peppers thinly lengthwise, following the grain. [This is the key!] Slicing with the grain helps to reduce bitterness, making them delicious even for those who dislike bitter flavors.
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3. Place the thinly sliced bell peppers in a bowl and add 1 can of drained tuna.
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4. Add 5 tbsp of cake flour and 2 tbsp of potato starch to the bowl and mix until the flour is evenly distributed.
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5. Next, add 1 tbsp of mayonnaise, a pinch of salt, and 5 tbsp of water, and mix everything until uniform. [This is the key!] Combining the cake flour and potato starch with mayonnaise creates a crispy batter similar to tempura.
   🕒 01:38
6. Lightly oil a frying pan with about 3mm of oil and heat over medium heat.
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7. Once the pan and oil are hot, scoop the combined mixture using a ladle or large spoon, shape it, and carefully slide it into the frying pan. [This is the key!] Even with less oil, shaping with a ladle and sliding it in prevents the ingredients from falling apart and ensures a beautiful finish.
   🕒 02:03
8. If the mixture spreads out upon hitting the oil, use chopsticks to gently press the ingredients together and continue cooking while shaping until the batter sets.
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9. Use any remaining batter at the bottom of the bowl by drizzling it over the fritters.
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10. Once the batter is set and has browned on one side, flip and cook the other side.
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11. Once both sides are browned and the batter is set, remove from the pan and drain excess oil.
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12. After draining the oil, transfer to a plate and serve. Enjoy!
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