Make these easy and delicious Tuna cutlets or Tuna Patties, prepared with canned tuna, potatoes and a few more simple ingredients. They are freezer friendly and can be stored to be consumed later. Here is how to make it.
About This Recipe
Tune cutlets are easy to make and delicious snacks, prepared with canned tuna, potatoes, eggs and a few more simple ingredients. They are shaped round like Indian tikki or kebabs and deep fried till golden brown in colour.
These are deep fried, but you can even pan fry, bake or air fry for healthier alternatives. Serve it with mint coriander chutney, along with a hot cup of adrak wali chai or filter coffee for tea time snacks, party appetisers or game/movie night.
Tuna – You can either use fresh or canned tuna.
Potatoes – Make sure that the potatoes are hard boiled, to make sure that there is no moisture in the boiled potatoes.
Egg – Egg helps to bind the tuna mixture.
Others – Tuna is further flavoured with fresh coriander, ginger, green chillies, salt, chaat masala powder and garam masala powder.
You can adjust the seasonings and green chillies to suit your taste.
For the outer layering – These tuna cutlets are coated with a flour slurry (all purpose flour + eggs) and bread crumbs.
Oil – Use any vegetable oil for deep frying.
Frequently asked Questions:
Make all the cutlets in the same way as mentioned. Now, place all the cutlets in a baking tray and spray them with oil.
Place the baking tray in oven and bake the cutlets in the preheated oven at 375 F for 12-15 minutes from both sides or until golden brown.
To make these in air fryer, spray or brush the cutlets on top with little oil. Place them in air fryer and cook at 360°F for about 10 minutes, flipping half way. Spray the tops again, and cook for another 5 minutes.
Tuna Health Benefits
It is also considered good to consume Tuna Fish, because it is extremely rich in protein with no fats, extremely rich in Vitamin D, contains amino acids and even a good source of omega 3 fatty acids.
Vitamin D strengthens the bones and also the immune system.
It is also considered to be great for the overall growth of children.
It also has the ability to reduce cardiovascular disorders.
Serve it right out of the pan, hot and crisp. They tend to get softer when kept for longer. Leftovers can be stored for 2-3 days in an air tight container in the refrigerator. Reheat in a pan or microwave until nice and hot.
They are also freezer friendly. You can freeze the cutlets by arranging them in a tray in a single layer and freezing for a few hours. Then gather them and place in a zip lock bag. Freeze for later use for up to a month.
Just pull them out of the freezer and they are ready to be pan fried/deep fried into golden balls of deliciousness.
Leftovers can be used to make wraps, burgers or sandwiches as well.
Step by Step Recipe
Mix all the ingredients to make the cutlets in a mixing bowl.
Make small rounds from the mixture. Flatten them a little bit.
Make all the cutlets in this way.
Coat the cutlets with all purpose flour on both the sides.
Dip them in egg and then coat with bread crumbs on all the sides.
Make all the cutlets in the same manner. Refrigerate the cutlets for 30 minutes.
Heat oil in a flat non stick pan. Deep fry the cutlets till golden brown from both the sides.
Drain on an absorbent paper. Serve hot with coriander chutney and onion slices.
Tuna Cutlets Recipe
- 300 g Canned Tuna (Drained)
- ½ cup Onion (Finely chopped)
- 2 tablespoon Fresh coriander (Chopped)
- 1 inch Ginger (Grated)
- 2 Green chilli (Finely chopped)
- Salt to taste
- 2 teaspoon Chaat masala
- 1 teaspoon Garam masala
- 1 Egg
- 1 cup Boiled potato (Grated)
For outer coating
- 1 cup All purpose flour
- 2 Eggs
- 1 cup Bread crumbs
- Oil for frying
- Mix all the ingredients to make the tuna cutlets in a mixing bowl.
- Make small rounds from the mixture.
- Flatten them a little bit.
- Coat the kabab with all purpose flour on both the sides.
- Dip them in egg and then coat with bread crumbs on all the sides.
- Make all the cutlets in the same manner.
- Cover the plate with cutlets with a cling film.
- You can freeze the cutlets at this stage.
- If not freezing, refrigerate the cutlets for 30 minutes.
- Heat oil in a flat non stick pan.
- Deep fry the cutlets till golden brown from both the sides.
- Drain on an absorbent paper.
- Serve hot with coriander chutney and onion slices.