Turn canned tuna into delicious tuna cutlets…
If you are wondering what can be made out of canned tuna, you should make tuna cutlets. These are the best-tasting tuna cutlets that will make a perfect appetizer or can be turned into a full meal by wrapping the tuna cutlets in pita bread or make into burgers or sandwiches.
Tuna Cutlets With Canned Tuna | Perfect Delicious Appetizer
Prep time
Cook time
Total time
Author: Thasneen
Recipe type: Appetiser
Cuisine: Indian
Ingredients
For making Tuna cutlet mixture
- Oil- 2 tbsp
- Onion, chopped- 3
- Ginger-Garlic paste- 1 tbsp
- Canned tuna- 1 can, drain the liquid in it
- Chili powder- ½ to 1 tsp
- Turmeric powder- ¼ tsp
- Coriander powder- 2 tsp
- Garam masala- ½ tsp
- Salt- 1 tsp
- Potatoes- 2, cooked & mashed
- Cilantro, chopped- ¼ cup
For coating
- Eggs- 2, beaten (eggs can be replaced with cornstarch slurry)
- Breadcrumbs- 2 cups (can be replaced with ground oats)
- Oil- enough for frying tuna cutlets
Simple Cutlet Salad
- Red Onion, chopped small- 1
- Tomato, chopped small- ½ of a tomato
- Green chili, chopped- 1 or 2
- Cilantro, chopped- 2 tbsp
- Salt- ½ tsp
- White vinegar- 1 tbsp
Instructions
- I've taken canned tuna for making the cutlets. Canned tuna in water, drain the water & just use the tuna.
- Place a wide saucepan over medium heat.
- Add oil & onions, season onions with ½ tsp salt.
- Saute for 3 minutes.
- Add ginger-garlic paste, combine well.
- Cook till onions turn golden in color, don't brown the onions.
- Add the tuna, break any lumps & combine to the onions.
- Cook for 3 minutes.
- Add all the spices & ½ tsp salt, combine well.
- Add cilantro, combine well.
- Remove the pan from the heat, let the tuna mixture cool down.
- Cook the potatoes either in the microwave or in boiling water till they have turned fork-tender.
- Peel off the skin, gently mash the potatoes using your hand & add to the tuna mixture.
- Combine well, and let the potatoes bind well with the tuna-onion mixture.
- This tuna mixture can be made ahead of time & can be stored in the refrigerator for a few days or in the freezer for a few weeks.
- Make medium-sized patties out of the tuna mixture, keep them aside.
- In a bowl, whisk the egg.
- Have breadcrumbs ready on a plate.
- Dip the patties in the egg & then coat with the breadcrumbs.
- Patties coated with breadcrumbs can be kept in the freezer for a few weeks.
- Place a frying pan over medium heat, add enough oil for deep frying.
- Add the patties & deep fry till they turn golden brown on both sides.
- Can be also pan-fried in less oil.
- Transfer to a plate lined with paper towel.
- Enjoy with tomato ketchup or your favorite dipping sauce.
- I always make a simple salad that goes really well with these cutlets.
- In a bowl, combine all the ingredients mentioned for making the salad, don't skip adding white vinegar.
- Serve the salad along with the cutlets.
Replacement for eggs & breadcrumbs
- Instead of eggs, you can use cornstarch slurry- combine 2 tbsp cornstarch with ¼ cup cold water.
- Dip the patties in the cornstarch slurry.
- Instead of breadcrumbs, ground oats can be used.
- Coat the patties with ground oats & deep fry or shallow fry in oil.
Notes
You can also wrap the tuna cutlets in pita bread or make into a sandwich or burger.
