Bird's Nest Tuna Cutlet
 
 
Ingredients
  • Tuna, canned- 2 cans
  • Onion, chopped- 3 large
  • Ginger-Garlic paste- 1½ tsp
  • Curry leaves (optional)- 1 sprig
  • Garam masala- ½ tsp
  • Chili powder- 1 tsp
  • Turmeric powder- ¼ tsp
  • Fennel powder- 1½ tsp
  • Coriander powder- 1 tsp
  • Cumin powder- ¼ tsp
  • Cilantro Chopped- 1 handful
  • Salt- to taste
  • Oil- 1 tbsp
Other ingredients
  • Potatoes- 3
  • Eggs, beaten- 2
  • Vermicelli, broken- as required
  • Oil- enough for frying
Instructions
  1. Drain the water from the canned tuna and keep aside.
  2. Heat a large pan over medium heat.
  3. Add oil, add onion, salt and saute till it turns tender.
  4. Add ginger-garlic paste and saute for a few minutes.
  5. Add curry leaves.
  6. Add tuna to the cooked onions and saute for a few minutes.
  7. Now, add garam masala, chili powder,  turmeric, fennel, coriander and cumin powders.
  8. Combine everything and cook the tuna mixture for a while.
  9. Finish it off with chopped cilantro.
  10. Remove from the heat and let it cool down.
  11. In a microwave oven, cook the potatoes till it's cooked well or cook the potatoes in boiling water.
  12. Peel off the potato skin and add the potatoes to the tuna mixture.
  13. Mash the potatoes and combine well with the tuna mixture.
  14. Make small balls out of the tuna mixture and flatten it, keep aside.
  15. In a bowl, beat the eggs using a whisk.
  16. Spread the broken vermicelli on a plate.
  17. Place a frying pan over medium heat, add enough oil for frying.
  18. Dip the tuna balls first in beaten eggs first and then coat it generously with vermicelli.
  19. When the oil gets hot, gently place the tuna balls into the oil and fry till the both sides turn golden brown.
  20. Place the fried tuna cutlets on a paper towel.
  21. While serving, you could place the cutlets on lettuce and decorate with dried lemon grass stalks.
Recipe by Cooking with Thas - Smart Cooking, Smart Living at https://thasneen.com/cooking/birds-nest-tuna-cutlet/