Tuna Cutlet Recipe (Kerala Style)

Name: Tuna Cutlet Recipe (Kerala Style)
Prep time: 50 min
Cook time: 20 min
Total time: 70 min
Ingredients: 1 large potato ((150g) boiled and peeled); 170 g canned tuna (in water, drained (albacore tuna)); 1 medium onion ((35g)); 3 green chillies; 1 sprig curry leaves; 1 tsp ginger garlic paste; ½ tsp red chilli powder; ¼ tsp garam masala; 1 pinch turmeric powder; 1 tsp black pepper powder; salt to taste; 1 egg (whisked); breadcrumbs (for coating); cooking oil (for frying)

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Tuna fish cutlets have gained quite a reputation as a popular snack in Kerala, South India. Here is my take on Kerala style tuna cutlet using canned tuna in water and simple ingredients that you may already have. If you are looking for a failproof cutlet recipe that will not break while frying...read on!

A platter of fried tuna cutlets with a small bowl of ketchup

From the south to the coastal cuisine of Goa, there is a tuna cutlet for every palate. What makes Kerala's tuna cutlet recipe unique is the infusion of local spices and curry leaves. These cutlets are perfect as a snack or appetizer, and they're sure to be a hit with your family and friends! Not mine though, F doesn't eat seafood except for shrimp. 🙄

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📋What is tuna cutlet?
🥘Ingredients & Substitutions
🔪Instructions
💡Top tip
💡Variations
❄️Storage
❔FAQ
📋Related
📖 Recipe Card
💬 Comments

📋What is tuna cutlet?

These cutlets are made from a blend of canned tuna, mashed potatoes, spices, and herbs. This is then shaped into patties, coated with egg and breadcrumbs, and shallow-fried until golden brown. The use of canned tuna makes the preparation convenient and accessible, allowing for a quick yet flavourful snack or appetizer.

🥘Ingredients & Substitutions

Let's make some awesome crispy Kerala-style tuna cutlets! All you need are a few basic ingredients that come together to create this. Think canned tuna, mashed potatoes, and a kick of flavour from ginger, garlic, and green chillies. It's simple, it's tasty, and it's perfect for any occasion. Ready to cook up some deliciousness? Let's do this!

tuna cutlet ingredients displayed on a wooden cutting board.

canned tuna: I always use the Albacore tuna in water. Avoid using the ones in any kind of oil for this recipe.
potato: For the body and binding of the cutlet. Though I have never tried or tested, I would love to try with some boiled tapioca!
red onion: You can use some mini shallots instead.
green chillies: They truly add flavour so at least add one.
curry leaves: If you don't have curry leaves, then skip it or use fresh coriander leaves or other herbs you have. It will be great but will lack the south-Indian flavour.
ginger and garlic: I have used paste but you can use freshly chopped as these anyways go through the processor.
Ground spices: You will need red chilli powder, turmeric powder, pepper powder and south Indian garam masala.
egg and breadcrumbs: These are used for breading purposes. If you want to avoid egg, then make a thin batter or plain flour.
Cooking oil: I have used sunflower oil for frying.

See recipe card for quantities.

🔪Instructions

So, let me show you how to make tuna cutlet Kerala style! The only prereq is the have a boiled potato ready before you start the process. Make sure to boil it with the skin on.

cutlet mixture

Chopped red onion and opened can of tuna on a cutting board

I like to start with chopping. Finely dice the red onion, green chilies, and curry leaves. You may use a mini chopper but I wanted to reduce the dishes, because we will be using the processor or mixer grinder too.

Now, take your medium sized mixer grinder jar or your food processor. Add the drained tuna, ground spices, ginger garlic paste and the chopped items. If you don't have gg paste, just added in small knob of fresh ginger and 2 to 3 garlic cloves.

Processed tuna mixture in a mixer grinder jar.

I like to pulse it a few times until the mixture shreds. Then grind or process for a few seconds until the mixture is coarsely smooth. Transfer the tcontent into a medium sized bowl.

Peel the skin off a fully boiled potato. You can make sure by inserting a knife in the centre of the potato. If it goes through smooth, you have it right. If it feels hard, then it needs to be boiled through. So make sure you check while it is still in the pot.

shaping & breading

Roughly mash the boiled and peeled potato using a fork and add it to the bowl of tuna mixture. Use your hand to mix the potato and tuna mixture until everything is evenly combined. Taste and adjust the salt and spices and mix well.

Tuna cutlet patties with bowls of whisked egg and breadcrumbs.

I like to divide the dough into 8 large patties. You can make smaller 12 patties. Shape them into round or oval cutlet patties. Wet your hands lightly with water to help you shape them neatly. Have a wide bowl of whisked egg and a bowl of breadcrumbs ready for breading.

Use one hand to dip the cutlet in the egg mixture and the other hand to coat it in breadcrumbs. Place the breaded cutlets on a lined tray. Flash freeze for 10 to 20 minutes before frying. Refer to the Storage section below to know how to freeze for longer.

You can shallow fry or deep fry these. Once the oil is hot, carefully place the cutlets and fry them turning a few times until they are golden brown and crispy on all sides. Serve immediately or warm with your favourite dip and chai.

For breadcrumbs, I have used my homemade sourdough bread pieces. Toasted and processed to fine crumbs to make better than store-bought breadcrumbs. Keep them in the freezer to last forever.

A plate of fried tuna cutlets with ketchup.

💡Top tip

The worst nightmare in making such cutlets or kebabs is them falling apart while frying. To avoid that, we need to ensure there is no excess moisture trapped in the mix. These tips will help you make perfect tuna cutlets every time:

Ensure the canned tuna is well-drained.
Boil the potato with the skin.
Test if it is fully boiled by inserting a knife in the center.
Mix the tuna mixture and mashed potato by hand or with a fork. Avoid processing the mashed potato.

💡Variations

Here are some delicious variations to try this canned tuna appetizer cutlets:

Add flavour to the breadcrumbs with dried herbs like parsley, oregano, thyme etc.
Boost the nutritional value by adding finely chopped vegetables like carrots, bell peppers, or peas to the tuna and potato mixture. It's a great way to sneak in some extra veggies!
Add shredded cheese to the tuna and potato mixture before shaping the cutlets. Cheddar, mozzarella, or parmesan cheese can add extra flavour and gooeyness to the cutlets.

See this chicken version of this recipe on my website!

❄️Storage

Here is how to store any leftover fried tuna cutlets:

Refrigerate: This is my favourite method for tuna cutlets because I am the only one eating them. If they are still warm, let them cool to room temp. Place them in a container or bag and store in the refrigerator for up to 3-4 days.

Reheat: You can reheat them in a skillet over medium heat with a little oil until crispy and heated throughout. Alternatively, you can reheat them in a preheated oven at 350°F (175°C) for about 10-15 minutes until heated through. If you use the microwave, it won't be crispy outside.

Freeze: Although I would not recommend freezing fried tuna cutlets, you can do it. Place the cutlets on a baking sheet lined with parchment paper or plastic bag and freeze them until firm. Once frozen, transfer them to a freezer-safe bag or container. They can be frozen for up to 1 month.

Freeze before frying: If you plan to make it ahead to serve for a gathering, I highly recommend freezing the breaded tuna cutlets. Use the same method as mentioned above.

❔FAQ

Can I use fresh tuna instead of canned tuna?

While canned tuna is used for convenience, you can certainly use fresh tuna if you prefer. Just make sure to steam it thoroughly before incorporating it into the recipe.

Can I substitute potatoes with another ingredient?

Potatoes provide a nice binding texture to the cutlets, but you can experiment with alternatives like mashed tapioca or sweet potatoes. Keep in mind that the flavour may vary.

How do I prevent the cutlets from falling apart during frying?

Properly draining the tuna and thoroughly mashing the potatoes can help. Ensure that the mixture and mashed potato are well well-combined. Additionally, coating the cutlets in beaten egg and bread crumbs before frying provides extra stability.

Can I make the cutlets ahead of time and freeze them?

Yes, you can! After shaping and breading the cutlets, place them on a baking sheet lined with a plastic bag or baking paper and freeze until firm. Once frozen, transfer them to a freezer bag or container. When ready to cook, fry them directly from frozen, adding a few extra minutes to the cooking time.

What dipping sauces pair well with these cutlets?

These tuna cutlets go well with ketchup, mint chutney or tamarind sauce. Feel free to get creative and experiment with your favourite flavours!

Can I bake the cutlets instead of frying them?

Yes, you can! Preheat your oven to 375°F (190°C) and place the breaded cutlets on a baking sheet lined with parchment paper. Bake for about 20-25 minutes, flipping halfway through, until they are golden brown and crispy.

📋Related

Looking for other savoury snack recipes like this? Try these:

📖 Recipe Card

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