Tuna Cutlets

This is a recipe that uses canned tuna fish and veggies to make cutlets that are shallow fried. A perfect starter to any meal and kid friendly as well.
  • Passive
    15 minutes
  • Prep
    20 minutes
  • Cook
    20 minutes
  • Servings
    12 Pc.


  • Oil (As required)
  • 1 Medium sized Onion (finely chopped)
  • 1 Green chili (finely chopped)
  • 1 Medium sized Carrot (finely grated)
  • 1/2 tsp turmeric powder
  • 1/2 tsp Coriand
  • 1 tsp Chicken tandoori masala
  • 2 cans Tuna (Total weight 284 grams, Drain oil or water from it)
  • 2 Medium sized Potatoes (Boiled, peeled and grated or mashed)
  • 1 tsp freshly ground Pepper
  • 1/2 tsp Salt
  • 4 tbsp All-Purpose Flour
  • Breadcrumbs (as required)


  • 1 In a pan, add 2 tbsp oil. Add onion and fry till light brown in color.
  • 2 Add the grated carrot and stir fry for a minute. Add turmeric, coriander and tandoori powders. Fry for a minute. Put off the flame.
  • 3 Stir in the tuna.
  • 4 Mix in the mashed potatoes and the crushed pepper. Leave the mixture to cool.
  • 5 Taking a ¼ th measuring cup, scoop mixture and make 12 equal portions.
  • 6 Shape into cutlets using some oil for your palms.
  • 7 Make a paste of all-purpose flour using water, it should be like pancake batter. Dip each cutlet into it and then breadcrumbs.
  • 8 Shallow fry cutlets till golden brown.
  • 9 Serve warm as a starter or alone with a salad!

Recipe Notes

  1. A kid friendly recipe, eliminate the green chilies if not needed.
  2. Can use other veggies in it as well besides carrot, use 4 tbsp of finely chopped French beans and 4 tbsp mashed green peas.
  3. Can use egg instead of all-purpose flour mixture when frying the cutlets. I prefer to use flour mixture as it gives the cutlets a thick and crispy coating.

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