Tuna cutlets or Tuna Patties are super quick and easy to make appetizer and are full of toothsome flavors. Made using canned tuna, these can be easily frozen for later use. Here is how to make these.
Be it a party, a game night or just tea time, snacks are a must at everything. And therefore, it is very necessary to make varieties of snacks, according to the specific occasion.
But when it comes to my parties, Cutlets makes for a good snack.
I do make a lot of other snacks, such as Chaat, Pakoras, Tea Cakes, Sandwiches etc, but a cutlet always give me that old school feel.
I remember my mother used to make cutlets for the evening tea and we kids used to relish them between the soft slices of bread. They were my favourite!
So, today I have a cutlet recipe for you, that is Tuna Cutlets.
They are super easy to make and tastes just amazing. You can even serve them as a starter or even as a side dish for your brunch.
These Tuna Patties are spiced with other set of ingredients such as onion, ginger, some spice powders etc to give them that needed flavour.
It is also considered good to consume Tuna Fish, because it is extremely rich in protein with no fats, contains amino acids and even a good source of omega 3 fatty acids.
So, I am sure now you have a perfect reason to make these cutlets at home, because they are not only tasty but extremely nutritious too.
About The Recipe
Tuna Cutlets are round shaped Indian Tikkis or Kebabs which are made with the mixture of Canned Tuna, Onions, Fresh Coriander, Ginger, Green Chillies, Salt, Chaat Masala, Garam Masala, Egg and Boiled Potatoes.
The small round cutlets are coated with bread crumbs and pan fried until they are golden brown and to get that crusty layer on top.
You can adjust the level of spiciness by increasing or decreasing the amount of green chillies used.
If you don’t want to pan fry the, you can even bake the Tuna Patties and serve with your favourite dip.
Also if you like it to be extra crunchy and just want to indulge into them, you also have an option of deep frying the same cutlets.
How to freeze them?
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 deep fried into golden balls of deliciousness.
How to bake these?
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.
How to make these in Air Fryer?
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.
There are about 150 calories in 1 cutlet serving, as they are deep fried.
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)
- 1/2 cup Onion (Finely chopped)
- 2 tbsp Fresh coriander (Chopped)
- 1 inch Ginger (Grated)
- 2 Green chilli (Finely chopped)
- Salt to taste
- 2 tsp Chaat masala
- 1 tsp 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.