Tuna Cutlets

Canned Tuna is a staple in my home. There are always a few tins stacked up in the pantry that come handy to me at times when I am in the mood of a quick fix.

Serve these cutlets as snacks with tomato ketchup, or as a side dish with Rice or Parathas.

Tuna Cutlets
Makes: 26 cutlets

Ingredients:

Canola Oil – 2 tbsp
Yellow Onions – 2, large size, finely chopped
Green chillies – 10-12, finely chopped
Tuna Flakes – 2 tins
Salt – 2 tsp
Red Chilli powder – 2 tsp
Garam Masala – 1/2 tsp
Black Pepper powder – 1/2 tsp
Potatoes – 3, boiled, peeled, and mashed
Egg Whites – 3, whipped
Bread Crumbs – 2 cups
Canola Oil – as needed for shallow frying the patties

Tuna Cutlets/Patties

Method:

  • In a non stick heavy bottom pan on medium heat stir fry the onions and green chillies in oil till the raw flavour of onions is lost and they are translucent.
  • Add the drained tuna flakes to the pan. Mix and let it cook for almost 20 minutes till the tuna is light brown in colour. Keep strring it occasionally ensuring it doesnt get burned.
  • Add salt, red chilli powder, black pepper and garam masala.
  • Add the mashed potatoes to it mix well.
  • Keep stirring it continuously and let it cook for 7 minutes more.
  • Once ready, keep aside and let it cool.
  • Make small patties of the cooled mixture.
  • Pour the whipped egg white in a cup and bread crumbs in an another cup.
  • Dip the patties once in the egg white, then in the bread crumbs and store them in a plastic box if you want to store some, and arrange remaining on a tray to fry them.
  • Pour oil in a pan shallow fry them till brown on both sides.
  • Serve them hot.

Luv,
Mona

5 thoughts on “Tuna Cutlets

  1. Hi again, Mona. Just wondering if you ever got a chance to try the salmon version because *it really is delicious*; we made it recently.

    In this town, the fish market is a quick stroll down the hill from our house, so we’re having fresh fish quite often these days, and I’m looking for different ways to prepare different kinds of fish.

    Oh, You are so lucky MJ! I’m a big sea food lover, and Pacific Pink Salmon is my fav. Inshallah I will post its recipe the next time i prepare it in my house. ~Mona

  2. Wow, Mona, you’re an excellent cook no doubt. Those tuna patties seem to have been made with so much care and love.

    I have 2 rascals of kids under 4 years of age. Unless they’re both asleep at the same time (once in 3 months), I rarely get as much time as I would like to cook yummy stuff.

    So I’m always looking for shortcuts.

    I have a rather careless (quick and easy in my language) version of a similar recipe. Taught to by my aunt (with 6 kids).

    It uses cornflour as a binding agent, rather than the breadcrumbs and egg.

    I microwave the tuna with a few basic spices instead of cooking it on the stovetop.

    Add the cornflour, mix it all together, shape into patties and fry.

    Another variation I sometimes use is steamed fresh salmon (steamed with my own spices “Indianization” is what I call it) instead of tuna.

    It is mmmmmouth-wateringly delicious. The salmon version, I mean.

    Take care, and happy cooking!

    MJ, thanks for sharing your version. ~Mona

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