These cutlets are nice and crispy on the outside and soft and tender on the inside. As I’m not a great fan of fish, Ive added enough potatoes to the cutlet mix and the bread crumbs coating it has been flavored with oregano to keep the tuna flavors subtle. Dip in ketchup and bite into this crunchy juicy goodness and say goodbye to all your winter woes!
- Canned tuna (1 can makes about 8-10 medium sized cutlets)
- Mustard sauce
- Salt and pepper to taste
- 1 big potato boiled and mashed
- Oregano to flavor (optional)
- Eggs and breadcrumbs to coat the cutlets
- Drain the tuna of all the oil/water.
- Add mustard sauce, mashed potatoes, salt and pepper and mix really well. you should be able to make balls out of the mixture. If the mixture is too runny, add some breadcrumbs to it.
- Shape the cutlets, dip in egg and breadcrumbs mixed with oregano and shallow fry until nice and golden. I maintained the flame at a medium high so that it doesn’t brown so fast and cooks the cutlets really well.
- Serve with ketchup .
- I mixed the breadcrumbs with oregano as I like to keep the ‘fishy’ flavor subtle. This is totally optional.
- You can omit potatoes and add breadcrumbs into the mixture itself and shallow fry it without actually coating it in breadcrumbs to get nice tuna patties for your burgers.