Here is an incredibly tasty canned tuna cutlet recipe with a delightful blend of flavors and the convenience of using breadcrumbs. Whether you need a flavorful appetizer for parties or potluck gatherings, this crowd-pleasing tuna cutlet recipe is your go-to choice. I prepare these in advance whenever I have family or friends over, as they make the ideal accompaniment to any meal. Plus, you can freeze them and quickly fry them just before serving.
Delicious Tuna cutlet recipe
- To prepare this recipe using 5 tuna cans, you’ll require 5 medium-sized potatoes and 3 onions.
- Begin by peeling and halving the potatoes, then boil or pressure cook them until they’re soft throughout. Drain any excess water and set them aside.
- While the potatoes cook, chop the onions and sauté them along with 1 heaping tablespoon of ginger paste and 1 heaping tablespoon of garlic paste. Sauté until they turn slightly caramelized.
- Add the tuna (after draining excess oil or water) to the sautéed onions and cook for 5 minutes until the color changes from pink to a light brown.
- Introduce the spices: 3 teaspoons of chili powder, 3 teaspoons of coriander powder, half a teaspoon of turmeric powder, and 1 1/2 teaspoons of Garam masala. Mix the spices in and cook for another 5 minutes until you see some browned pieces of tuna.
- Season the boiled potatoes with salt, pepper, and garlic powder. Mash and mix them well. Taste and adjust the seasoning until the potato mix is delicious on its own. This is the key to flavorful cutlets, as the seasoned potato mix ensures each layer is well-flavored.
- Combine the tuna and seasoned potatoes. You can refrigerate the mixture to assemble it the next day, especially if making a large batch.
- Use a tablespoon to scoop out the mixture and shape it along the spoon. If assembling on another day, let the mixture sit out for a few hours to avoid it being too cold. This should yield around 44 cutlets with 5 tuna cans.
- Now, it’s time to bread the cutlets. Set up a breading station with breadcrumbs and a bowl of 2-3 eggs.
- Dip the cutlets in the egg mixture with one hand and coat them with breadcrumbs with the other, then set them aside. Continue until all cutlets are coated.
- You can freeze the cutlets for future use, separating the layers with cling film.
- Deep fry the cutlets in oil. If they are frozen, thaw them outside for at least half an hour to ensure they’re heated throughout. Serve and enjoy!
In conclusion, this tuna cutlet recipe offers a delightful fusion of flavors and a versatile make-ahead option, making it an excellent choice for gatherings and special occasions. By following these steps, you can create a batch of these scrumptious cutlets to be enjoyed both freshly fried or frozen for later use. Whether served as an appetizer or alongside your favorite dishes, these cutlets are sure to impress and satisfy your taste buds.
