How to Make Tuna Cutlet

An ideal snack or simple dinner recipe

Cutlet, derived from the French word côtelette, the dish can be found in all sorts of cuisines from around the world. The cutlet is known for its wild variations, only the base ingredient is always the same, potato.

As a child, I used to love the spicy and no-spicy version of chicken, beef, and vegetable cutlets. These were the usuals bought from our nearby home bakeries, and as far as I recall, those cutlets were in high demand, though cutlets never made at my home.

This recipe is a variance from the usual meat cutlets, using canned Tuna instead. It’s one of our typical dinner menus.

Ingredients

2 cup cooking oil for frying

1 canned tuna in water

2 big potatoes

1 big chopped onion

2 tablespoon ginger-garlic paste

2 green chiliest thinly sliced

1 teaspoon pepper powder

Salt

1 egg

3 tablespoon breadcrumbs

Optional

3 tablespoon Semolina

Preparation

1. Boil the potatoes with the skin in salty water until they are easy to mash. Use a fork to check the texture.
2. Remove the soft-cooked potatoes and keep them aside for a while.
3. Peel off the skin once the potatoes are cold enough to handle. Mash the potatoes until they are even without having any lumps.
4. Heat little oil in a saucepan, add onion, ginger-garlic paste, green chilies, pepper powder with salt. Saute it for a few minutes.
5. Add drained, pressed, and mashed Tuna, and mix it well. Let it cook for a couple of minutes.
6. Lastly, add mashed potatoes and combine the mixture well till there are no lumps.
7. Now the mixture is ready to take any form, shape them as little balls, round patties, or square patties, whichever the way you like.
8. Prepare egg wash by whisking one egg well, take one patty and dip well in the egg wash. The patty should be coated well.
9. Dust the egg coated patty in bread crumbs, either shallow fry them or bake the patties around 10–12 minutes in 160 °C till they are golden brown.
10. Serve warm cutlets with mayonnaise, ketchup or chili sauce, and French fries.

Notes

• I don’t use store-bought bread crumbs; instead, make it from the leftover plain bread.
• Semolina is an alternative option if there are no bread crumbs available.
• The Mixture can be stashed away in the freezer for up to 2–3 weeks.

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