Tuna Cutlets
Most of the canned tuna fish is used in sandwiches, salads, and wraps. I tried using it in a new recipe – Tuna Cutlets. Many ingredients are the same as in the making of Tuna Appam, with the addition of bread, sriracha sauce, and flour. The intention of creating this recipe is to make it easy for you to cook tuna differently, and it appeals to all palates. 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. Do try this recipe if you have a can of tuna lying unused. You could also use the tuna chunks and flake them for use in this dish. Serve it with a sauce of your choice and enjoy a delicious platter of snacks. The sriracha sauce gives a nice hot taste to the cutlets (I have used Barbecue sauce as an accompaniment ), and the fresh coconut provides a crispy crunch and balances all the flavours. Tuna canned in brine, water, or any other sauces can also be used for this recipe. This is a yummy dish to serve as a snack with cocktails.
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 little water and set aside.
3 ) Chop the onion, tomato and green chili finely.
4 ) In a large bowl, mix together all the ingredients. Add egg, cornflour, 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 medium flame for about 15
minutes making sure to turn sides. Once cooked, remove from flame and serve with sauce of
your choice.
