Tuna Cutlets
Tuna Cutlets are delicious appetizers, side or even a snack. The best part about these cutlets unlike lamb or beef shami kababs/cutlets is the convenience and simplicity of this recipe which involves very less prep and cooking time.
Author: Birjis Adeni Rashed
Cuisine: Indian
Recipe type: Side Dish
Serves: 8-10
Cook time:
Total time:
Ingredients
- 2 Tuna cans in water(7oz), drained.
- 2 Onions , chopped
- 5 –green chili peppers
- ½ cup- cilantro, chopped
- 2 slices- whole wheat bread
- 2 boiled potatoes (substitution/variation to bread slices)
- Salt- to taste
- Pepper- to taste
- Red pepper – ½ tsp ( in potato version)
- 2 tbslp -Rice vinegar
- 1 egg ( optional)
- 4 tblsp Bread crumbs ( optional)
- Vegetable Oil- for shallow frying
Instructions
- Cut out two 7 oz cans of Tuna in Water, and drain out the water. In a large mixing bowl mash the tuna out with a fork, add the chopped onion, green chili peppers or jalapenos, cilantro, salt and freshly crushed black pepper. Start folding this together and add two slices of whole wheat bread with their edges trimmed off and the center broken into smaller pieces. Mix it all together by hand if required, to let the batter be evenly mixed and seasoned.
- You can substitute bread slices with boiled potatoes if you prefer the gluten free tuna cutlets or just for a variation. To speed up the process of boiling potatoes, fork a potato and place it in the microwave for a few minutes, this then can be peeled, mashed and added to the tuna bowl. A little Red pepper powder is a good addition in the potato version. The bread or potatoes are good for holding the tuna fish cutlet together.
- Now add the vinegar to this bowl of tuna and combine together, this addition is great to reduce any fishy smell in the cutlet batter. You may also add lemon juice if desired. I have had people guessing after eating tuna cutlet at home if it’s made of chicken or turkey;)
- Warm some vegetable oil in a skillet. Shape the tuna into circles or ovals and shallow fry the cutlets. Take it out on paper napkins to absorb any oil and Serve warm ( the pic above is of the simpler version)
- If we have guests at home and want crunchier and fancy looking cutlets add an optional element of eggs and bread crumbs. Beat an egg and prepare an egg wash in a bowl. Set a bowl for crumbs. After shaping the cutlet, dip the cutlet in the egg wash, followed by dipping in crumbs on both sides and fry in warm oil on the skillet. Take it out on a paper napkin to absorb the oil and then the delicious and fancy tuna cutlets are ready to serve.
