Tuna Cutlets - Lolita

Recipe by Lolita Pinto



















Ingredients:
2 cans tuna with oil (drained; any brand preferably California Garden)
2 big onions (finely chopped)
2-3 green chillies
3-4 cloves garlic (finely chopped)
1" ginger
handful coriander leaves
2 big potatoes (boiled)
3/4 tsp chili powder
1/2 tsp turmeric powder
3/4 tsp pepper powder
3/4 tsp cumin powder
3/4 tsp garam masala powder
1 egg
1 - 1 1/4 cup bread crumbs
1/4 tsp salt (to taste - tuna already has salt in it)
oil

Steps:
  1. Heat 2 tsp cooking oil. Add onions and fry till slightly pinkish.
  2. Add the garlic, ginger, green chilies and fry well.
  3. Once fried, add pepper powder, turmeric, garam masala, cumin, chili powder and fry well.
  4. Add the drained tuna now. Don't add the oil from the can as it gets very greasy.
  5. Add salt and fry all ingredients well.
  6. Once cooked, turn off the gas and transfer to a bowl and let it cool.

  7. Meanwhile, peel the boiled potatoes and mash them well and then transfer to the cooked tuna mix bowl.
  8. Add chopped coriander leaves and mix everything well (preferably, mix with clean hands)
  9. Taste and adjust salt if needed.

  10. Make small balls with the tuna mixture (the size of table tennis balls or as per your preference) and keep aside.  

  11. Beat an egg with a fork. Flatten the tuna balls and dip them one by one in egg and then dip them in the breads crumbs and set aside.

  12. Heat oil in a pan and shallow fry the cutlets in batches till the bread crumbs are crispy and golden. Fry on low to medium gas so the bread crumbs don’t burn. (see notes) 
  13. ENJOY!
  
Notes:
  • Since the tuna mix is already cooked, you need not fry the cutlets for a very long time.

  • Tuna cutlets are best served with dal and white rice or can be had on its own or even served as appetizers.