Which are your favourite cutlets?? My kids generally prefer meat cutlets over the other options. But when I made these tuna cutlets, it was an instant hit. My son, who generally doesn’t prefer anything which has a “fishy” taste, told me that he liked them and went in for multiple helpings! So that was my measure of success for this cutlet recipe. I like serving these with a side of some onion and vinegar salad and ketchup!
Few things to keep in mind
- Tuna: I have used the canned tuna chunks in brine for this recipe. The tin was around 185 gms in weight. So adjust the quantity of the remaining ingredients based on the weight of tuna you are taking.
- Seasonings: The seasonings I have added are as per my taste. You can adjust the level of spiciness as you prefer too.
- Bread Crumbs: I have used bread crumbs to coat these cutlets before frying. You can either use store bought bread or this recipe of mine to quickly make it at home.
- Tuna Chunks (in brine) – 185 gms tin
- Ginger – 1/4 inch pc, finely chopped
- Garlic – 4-5, finely chopped
- Green chillies – 2-3, finely chopped
- Onion – 1 medium, finely chopped
- Curry leaves – a few, roughly chopped
- Turmeric powder – 1/4 tsp
- Coriander powder – 1/2 tsp
- Fennel powder – 1/4 tsp
- Chilli powder – 1/4 tsp
- Potato – 3-4 boiled and mashed
- Pepper powder – about 1/2 tsp (adjust as per taste)
- Garam masala – 1/4 – 1/2 tsp (adjust as per taste)
- Lemon juice – 1 tsp
For the coating
- Egg – 1
- Bread crumbs – enough to coat the cutlets
- Oil for frying
Step by Step Process
- In a little oil in a kadai, add the ginger and garlic and saute till fragrant.
- Next, add the green chillies, onion and curry leaves and fry till the onions start changing color.
- To this, add the turmeric powder, coriander powder, fennel powder and chilli powder and saute till the raw smell of the spices is no longer there.
- Add the tuna chunks to this and cook it well. Add salt as per taste.
- Next add the mashed potatoes along with the pepper powder, garam masala and lemon juice and stir well.
- Let the tuna mixture cool down a little bit.
- Meanwhile, beat the egg and keep it in a bowl. In another bowl, add some bread crumbs and keep it aside.
- Once the tuna mixture is cool enough to handle, shape into the desired shape. First dip it in the beaten egg and then roll it in the bread crumbs to cover it properly.
- Heat oil for frying in a pan/kadai and fry the cutlets till they have a nice brown colour. Serve hot with some ketchup and onion salad.