Tuna Cutlets

Ingredients

• 4 mediumpotatoes, mashed
• 1 can (425 g)tuna
• 1 tbspdried coriander leaves
• 1 tsppaprika
• 1 tspchilli powder
• ½ tspturmeric
• 2 tspgaram masala
• to tastesalt
• 2eggs, whisked
• 180 g (1½ cups)breadcrumbs

Instructions

1. 1

   Drain the tuna

   Drain the canned tuna, then heat it in a pan until all the liquid has evaporated.

2. 2

   Mix with potatoes

   Boil and mash the potatoes, then add them to the tuna.

3. 3

   Season the mixture

   Add the spices and salt, then mix everything well.

4. 4

   Shape the cutlets

   Form the mixture into small balls.

5. 5

   Coat the balls

   Dip each ball in the whisked egg, then coat it in breadcrumbs.

6. 6

   Fry until golden

   Fry the coated balls until golden brown, then place them on kitchen paper to drain excess oil.

7. 7

   Serve

   Enjoy!

What are tuna cutlets?

Tuna cutlets are small, seasoned patties or balls made by combining tuna with a starchy binder, coating them and frying them until crisp. Similar fish cutlets are made in several South Asian home-cooking traditions, though this recipe does not specify a particular regional style.

Here, mashed potato softens the tuna and helps the mixture hold together, while garam masala, chilli, paprika and turmeric bring warmth and colour.

Nutrition and macros by portion

The nutrition label shows one serving as written: 525 calories, 29g protein, 55g carbs, 20g fat.

The potatoes and breadcrumbs provide most of the carbohydrates, while tuna and eggs contribute much of the protein. The egg coating and absorbed frying oil are the main sources of fat. Pair a portion with salad or vegetables for a more balanced plate.

Why the potato matters

Potato binder: mash the boiled potatoes until smooth so they mix evenly with the tuna and spices. Lumps can make the balls harder to shape consistently.

Tuna: heating the drained tuna until its liquid evaporates helps keep the mixture from becoming wet and loose.

Getting the coating to stick

Shape: make small, compact balls and press any cracks closed before coating. A firm shape is less likely to break apart during frying.

Coat: let excess egg drip off before rolling each ball in breadcrumbs, then press the crumbs on gently so the surface is covered.

Frying for a crisp finish

Work in batches if needed so the cutlets have room in the pan. Crowding can lower the oil temperature and make the coating less crisp.

Look for an even golden-brown crust, then transfer the cutlets to kitchen paper to remove excess oil. The method gives no frying time or oil quantity, so use the colour and texture as your cues.

Seasoning the mixture

Spice balance: garam masala supplies the main aromatic flavour, while paprika, chilli and turmeric add warmth. Dried coriander leaves contribute a fragrant herbal note.

Salt: taste a small cooked piece before shaping the full batch if you want to check the seasoning; adjust the mixture as needed.

Serving ideas

Serve the cutlets hot, while the breadcrumb crust is crisp. A fresh salad or lightly dressed vegetables make a simple contrast to the fried coating.

They also work as a snack with a dip or as part of a larger meal alongside rice or flatbread.

Recipe notes & tips

• Drain the tuna thoroughly before heating it in the pan.
• Let the mashed potato cool enough to handle before shaping the mixture.
• Keep the cutlets small and similar in size so they brown evenly.
• Use one hand for the egg and another for the breadcrumbs to keep the coating process tidier.
• Fry a test cutlet first and adjust the seasoning in the remaining mixture if needed.

Variations

• Fresh coriander: replace the dried leaves with chopped fresh coriander.
• Extra heat: increase the chilli powder slightly to make the cutlets spicier.
• Lemon finish: serve with lemon wedges for a bright, tangy contrast.
• Flatter patties: shape the mixture into small discs instead of balls for a larger crisp surface.
• Herb change: use another dried herb in place of the coriander leaves.

Common mistakes to avoid

• Wet tuna: drain it well and heat until its liquid has evaporated so the mixture is easier to shape.
• Lumpy potato: mash the potatoes thoroughly for a more even mixture.
• Loose shaping: press the balls firmly and smooth any cracks before coating.
• Patchy coating: let excess egg drip off, then press breadcrumbs gently over the whole surface.
• Crowded pan: fry in batches so the cutlets can brown instead of steaming against one another.

How to store

Cool leftovers promptly and store them in a covered container in the fridge for up to 3 days. Reheat in an oven or frying pan until hot throughout; the coating may soften in a microwave.

Frequently asked questions