Most of the canned tuna fish is used in sandwiches, salads, and wraps. I experimented by using it in a new recipe – tuna cutlets. Many ingredients are similar to making tuna appam, with the addition of bread, Sriracha sauce, and flour. The main goal of creating this recipe is to make it easy for you to cook tuna differently and appeal to all tastes. I used canned flaked tuna in oil, which is a rich source of about 30% protein, 8% fat, and the remaining water content. It is also a rich source of phosphorus and vitamin D. Give this recipe a try if you have a can of tuna lying unused. You could also use tuna chunks and flake them for use in this dish. Serve it with a sauce of your choice and enjoy a flavorful snack. The Sriracha sauce gives a nice hot taste to the cutlets, and the fresh coconut adds a crispy crunch and balances all the flavours. Tuna canned in brine or water or any other sauces can also be used for this recipe. This dish is a yummy treat!
Prep Time – 10 minutes
Cook Time – 15 minutes
Total time – 25 minutes
Serves – 3
Yields approximately a dozen cutlets
Ingredients :
Canned Flaky Tuna in Oil – 1 Tin ( 100 )
Onion – ½
Tomato – ½
Green Chilli – 1
Coconut ( grated ) – 4 tbsp
Bread Slice – 1
Egg – 1
Oil – 10 ml
Pepper powder – 1 tsp
Cornflour – 5 tbsp
Sriracha Sauce – 1 tbsp
Salt – to taste
Instructions :
1 ) Drain the Tuna of brine and set aside.
2 ) Soak the bread slice in a little water and set aside.
3 ) Chop the onion, tomato and green chilli finely.
4 ) In a large bowl, mix all the ingredients. Add egg, cornflour, and grated coconut along
with sriracha sauce, pepper and salt. Blend all the ingredients well. Make small patties of the
mix and keep it ready.
5 ) In a non-stick pan, heat oil. Place the patties and cook on a medium flame for about 15
minutes making sure to turn sides. Once cooked, remove from flame and serve with sauce of
your choice.
