Tuna Cutlets Recipe by Chef Cheryl Lobo

TUNA CUTLETS RECIPE

Learn how to make delicious tuna cutlets through just a few steps. These cutlets are just perfect for a snack or a side dish to yummify your lunch/dinner. Here’s an easy and yummy tuna cutlets recipe by Chef Cheryl Lobo.

Tuna Cutlets

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Course Snacks

Servings 10 cutlets

Ingredients

  

• 180 gms Canned Tuna (Tuna flakes in oil)
• 3 Potatoes (Small size)
• 1/2 tsp + 1/8 tsp Salt
• 1 Onion (Medium size)
• 1 Green Chilli
• 1/4 tbsp Ginger garlic paste
• 3/4 tsp Red chilli powder (Or as per taste)
• 1/4 tsp Turmeric powder
• 2-3 Bread slices (Or breadcrumbs)
• 1 Egg
• 1 tbsp + to shallow fry Oil

Instructions

 

• Wash and boil the potatoes with ½ tsp salt. Peel and mash and keep aside.
• Chop the onion and green chilli finely.
• Drain out all the oil from the canned tuna.
• Heat 1 tbsp oil in a wok. Add in the green chilli and fry till slightly brown.
• Add in the onion and fry till translucent.
• Add in the Ginger garlic paste and mix well.
• Now add in the tuna and mix well for around 30 seconds.
• Add in red chilli powder, turmeric powder and salt and again mix well for around 30 seconds. Keep aside to cool.
• Cut the sides of the bread slices and toast on low flame (do not brown) till they get hard. Cut them into smaller pieces and grind in the mixer to make bread crumbs.
• In a big bowl add in the mashed potato and the tuna mixture and mix well. Make flat patties and refrigerate for 10 minutes.
• In a small bowl, beat an egg.
• Heat oil to shallow fry the cutlets.
• Dip each cutlet in the beaten egg and then in the breadcrumbs to coat well.
• Fry on both sides and serve hot.
  

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Recipe by Chef Cheryl Lobo

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