Tuna Cutlets, Easy and Kid Friendly!

So crispy, tasty and delicious, these Tuna Cutlets make a great evening snack with tea!  They are mildly spiced but full of flavour and taste, therefore kids love them.  You could even have them as a side for lunch or dinner.

They are a lifesaver on days when you run out of groceries or don’t know what to cook. As a meal with some salad and rice or as a snack with mint chutney or ketchup, they disappear from the table just like that!

This is a quick and easy, gluten free and kid friendly recipe ideal for family gatherings, parties and events like Super Bowl, Grey Cup etc.

In the spicy version lightly fried onions mixed with spices are added to the rest of the ingredients.  These are also very tasty and flavourful though a little spicy.

Watch the complete video below for complete step by step instructions:

Ingredients:
4 cans of tuna in water
4 medium large potatoes boiled and cooled
4 medium large onions
6 tbs yellow corn flour
4-6 green chillies
1 cup chopped cilantro
1 tsp black pepper
pink himalayan salt as required
2 eggs beaten
1 cup white bread crumbs
1 cup Panko crumbs
1 cup + canola oil

Instructions:
1. Grate the boiled and cooled potatoes and keep them ready.
2. Finely chop the onions, green chillies and cilantro.
3. Open the tuna cans, drain the water and set aside
4. Take a bowl add all the above ingredients to it (tuna, boiled grated chopped onions, green chillies, cilantro, salt, black pepper and corn flour). Crush the onions with the salt and green chillies, then slowly combine the rest of the ingredients and mix well.
5. Make the cutlets in your desired shape and size. I usually make them in ovals and medium size.
6. Keep the bread crumbs and the beaten egg ready in two separate bowls.
7. Dip the cutlets one at a time first in the beaten egg and then coat them with the bread crumbs. Repeat the process for all of them and set aside.
8. Meanwhile heat the oil enough to deep fry them in a Stainless Steel Skillet
9. Deep fry them on medium heat until golden brown by turning them over from time to time so they don’t get burnt.
10. Drain them completely on the side of the pan and place on paper towels. Serve them hot with mint chutney and tomato ketchup and enjoy with tea or as a side with your meals.

Notes:
You can use either Japanese Panko Bread Crumbs or regular bread crumbs. Sometimes I mix crushed cornflakes and bread crumbs to make them more crunchy as you can see in the pictures above.

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Recipe

Tuna Cutlets, Easy and Kid Friendly!

Author: Fouzia

These Tuna Cutlets are yummy and delicious! A great evening snack with tea - crispy, tasty and Kid friendly - Kids love them as they are mildly spiced but full of flavour and taste.

Course Appetizer, Non Vegetarian side dish, Side Dish, Snack

Cuisine Indian

Equipment

• stainless steel or cast iron skillet, bowl, spatula, paper towels
• Dutch oven
• Stainless steel Skillet
• Heat proof mitts or gloves

Ingredients

  

• Ingredients:
• 4 cans of tuna in water
• 4 medium large potatoes boiled and cooled
• 4 medium large onions
• 6 tbs yellow corn flour
• 4-6 green chillies
• 1 cup chopped cilantro
• 1 tsp black pepper
• pink himalayan salt as required
• 2 eggs beaten
• 1 cup white bread crumbs
• 1 cup Panko crumbs / regular breadcrumbs
• 1 cup + canola oil

Instructions

 

• Instructions:
• Grate the boiled and cooled potatoes and keep them ready.
• Finely chop the onions, green chillies and cilantro.
• Open the tuna cans, drain the water and set aside
• Take a bowl add all the above ingredients to it (tuna, boiled grated potatoes, chopped onions, green chillies, cilantro, salt, black pepper and corn flour). Crush the onions with the salt and green chillies, then slowly combine the rest of the ingredients and mix well.
• Make the cutlets in your desired shape and size. I usually make them in ovals and medium size.
• Keep the bread crumbs and the beaten egg ready in two separate bowls.
• Dip the cutlets one at a time first in the beaten egg and then coat them with the bread crumbs. Repeat the process for all of them and set aside.
• Meanwhile heat the oil enough to deep fry them in a stainless steel skillet.
• Deep fry them on medium heat until golden brown by turning them over from time to time so they don't get burnt.
• Drain them completely on the side of the pan and place on paper towels. Serve them hot with mint chutney and tomato ketchup and enjoy with tea or as a side with your meals.

Notes

Notes:

You can use either panko crumbs or regular bread crumbs. Sometimes I mix crushed cornflakes and bread crumbs to make them more crunchy as you can see in the pictures above.

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