Tuna Fish Cutlets

Recipe by
Total Time:
15-30 minutes
Serves: 8
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Deep-Fry Recipe
Difficulty: Easy

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  • Potatoes - 5 (boiled and mashed)
  • Canned tuna - 2 cans (drain water or oil off)
  • Mustard seeds - 1/2 tsp
  • Garlic - 5 cloves (cut into tiny dices)
  • Onion - 2 big or 5 small (cut into thin slices)
  • Chilli - 3 (crushed)
  • Chilli powder - 1 tsp
  • Turmeric powder- 1 tsp
  • Eggs - 2
  • Bread crumbs
  • salt to taste

How to Make Tuna Fish Cutlets

  • Fry garlic, onion and chilli until aroma fills the kitchen. Add mustard seeds.
  • Add potatoes when the mustard seeds start to pop.
  • Add turmeric and chilli powder.
  • Add salt to taste.
  • Add tuna after 7 minutes, and continue to fry for 5 minutes. Remove from stove and allow it to cool.
  • Beat egg in a separate bowl and spread bread crumbs on a dry plate.
  • When potato and tuna have cooled, roll into small balls.
  • Dip each ball in egg mixture and roll on bread crumbs.
  • Deep-fry until golden brown.
  • Cool and serve with rice or have it as a snack.