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Fish Cutlets - Tuna Cutlets

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Fish Cutlets - Tuna Cutlets
Image © 2011 Petrina Verma Sarkar, Licensed to About.com
This is my Aunt's recipe. They are so tasty, the first time I ate Tuna Cutlets made by her, I couldn't stop at just one! These are also really easy to make and very versatile. Serve them with a dip or chutney like Mint-Coriander Chutney... put them in a sandwich with mayonnaise... shape them like sausages, fry them and then roll them up with a leafy salad in a Paratha.... I could go on but I'm sure you get the drift. To keep things as simple as possible, I use canned tuna in this recipe but you could use fresh tuna and steam it before you start putting the cutlets together. I find with canned tuna, that chunks in brine or in oil are best. Having said that, there is no reason why you can't try this with any fish you like!

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: Serves 8-10 people

Ingredients:

  • 2 X 400 gm cans of tuna (in brine or oil)
  • 1 medium sized onion chopped very fine
  • 1/2 cup very finely chopped coriander
  • 2 tsps very finely chopped mint leaves
  • 2 green chillies chopped very fine (optional but desirable for that extra 'kick')
  • 1 tsp garlic paste
  • 1 tsp ginger paste
  • 2 eggs
  • 1/2 tsp coriander powder
  • 1/2 tsp cumin powder
  • 1/4 tsp aamchur powder (raw mango powder)
  • 1/4 tsp garam masala
  • Salt to taste
  • 1/2 cup sooji/ semolina
  • Vegetable/ sunflower/ canola cooking oil to pan fry the cutlets

Preparation:

  • Put the tuna chunks in a large, deep bowl and mash till the chunks are broken completely.
  • Add the rest of the ingredients - except the semolina and the vegetable/ sunflower/ canola cooking oil. Mix well with a spoon or your hands till all the ingredients are perfectly blended.
  • Spread half the sooji in a plate - we will dip the cutlets in it to coat them. This gives the cutlets a lovely, golden, slightly crispy outside!
  • Form the fish mixture into 3" diameter patties/ sausage shapes and roll each cutlet in the semolina so that it is lightly coated on all sides.
  • While you are doing this, heat enough cooking oil in a shallow frying pan, to pan/ shallow fry a few cutlets at a time. We will add more oil later as this oil gets used up. Only add as much as is needed for now.
  • Pan fry a few cutlets at a time taking care not to crowd them in the pan. Watch carefully and turn as each side gets golden.
  • The cutlets are done when they are crispy and golden on both sides. Drain on paper towels and serve hot with a dipping sauce like Mint-Coriander Chutney or wrapped in a roll made with Chapatis or Parathas or in a sandwich....
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