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Tuna Cutlets: The Recipe for an Easy and Tasty Second Course

Total time: 20 minutes
Difficulty: Low
Serves: 6 tuna cutlets
By Cookist

Tuna cutlets are a very tasty and simple fish-based second course. The dough resembles that of classic meatballs, in which tuna fillets in oil replace the minced meat; to these, once crumbled, breadcrumbs, eggs and chopped parsley are added, the classic cutulets are formed, flattened and with a slightly oval shape, they are coated in a rich breading and then fried in plenty of extra virgin olive oil.

The result is a golden dish, crunchy and soft on the inside, perfect for any lunch or dinner, ready to conquer adults and children alike. You can also make smaller meatballs or croquettes, then serve them as a tasty finger food, during an aperitif with friends, accompanying them with a yogurt sauce, mustard or simple mayonnaise. You can fry them, cook them in a pan with a little oil, in the oven or in the air fryer for an even lighter version.

For those who want an even richer taste, you can also add grated parmesan or lemon zest for a citrus note. For a thicker and crunchier breading, you can dip the cutlets twice in the egg and breadcrumbs. Find out how to prepare them by following our step-by-step procedure and advice.

Well drained canned tuna
300 grams
60 grams
mixed peppers
1 pinch
1 tuft
Bread crumbs
2 tbsp
Extra virgin olive oil
as much as you need
For the breading
as much as needed
1 pinch
Bread crumbs
as much as needed

How to Prepare Tuna Cutlets

Crumble the breadcrumbs.

Finely chop the parsley after washing it and dabbing it with absorbent kitchen paper.

Place the breadcrumbs and chopped parsley in a bowl and add the drained tuna.

Add the eggs.

Add a pinch of freshly ground mixed pepper.

Mix well to combine all the ingredients.

Add two tablespoons of breadcrumbs and mix again; if the mixture is still too soft and sticky, add more breadcrumbs.

Take some of the mixture and form the cutlets.

Dredge the tuna cutlets in the flour, pressing well with your hands to make it adhere.

Dip the cutlets in the well beaten eggs.

Remove the cutlets from the egg and coat them in breadcrumbs, turning them several times so that they are well breaded on all sides.

Heat the extra virgin olive oil and, once it reaches the right temperature, you can test it by dipping a pinch of breadcrumbs into the oil: if it immediately comes back to the surface forming bubbles, it means it has the right temperature. Gently place the tuna cutlets into the pot.

Bubbles will form around the cutlets, let them cook for a few minutes.

Turn the cutlets using a perforated spatula and a spoon.

Cook the tuna cutlets on both sides until they take on a nice golden color. Drain the tuna cutlets on a plate with absorbent paper for fried foods.

Arrange the tuna cutlets on a tray and serve immediately, accompanying with a green salad and a sauce of your choice.

How to Store

Raw tuna cutlets can be stored in the refrigerator, in a special airtight container for a maximum of 1 day before cooking them. Once cooked, they can be kept for 2 days and can be reheated for a few minutes in the oven, pan, microwave or air fryer.

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