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!
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?
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!
- 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
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.
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.
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.
💡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
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.
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.
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.
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.
These tuna cutlets go well with ketchup, mint chutney or tamarind sauce. Feel free to get creative and experiment with your favourite flavours!
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
Tuna Cutlet Recipe (Kerala Style)
Ingredients
For Tuna cutlet mixture
- 1 large potato (150g) boiled and peeled
- 170 g canned tuna in water, drained (albacore tuna)
- 1 medium-sized red onion (35g)
- 3 green chillies
- 1 sprig curry leaves
- 1 teaspoon ginger garlic paste
- ½ teaspoon red chilli powder
- ¼ teaspoon garam masala
- 1 pinch turmeric powder
- 1 teaspoon pepper powder
- salt to taste
For breading
- 1 egg whisked
- breadcrumbs for coating
For frying
- cooking oil for frying
Instructions
Prepare the cutlet mixture
- Finely chop the red onion, green chillies, and curry leaves. You may use a mini chopper for ease.1 medium-sized red onion, 3 green chillies, 1 sprig curry leaves
- Add the drained tuna, ground spices, ginger garlic paste, and chopped items in a mixer grinder jar or a food processor.170 g canned tuna, ½ teaspoon red chilli powder, ¼ teaspoon garam masala, 1 pinch turmeric powder, 1 teaspoon pepper powder, salt to taste, 1 teaspoon ginger garlic paste
- Pulse it a few times until mixed thoroughly. Grind for a few seconds until coarsely smooth. Transfer the content into a bowl.
- Roughly mash the boiled and peeled potato using a fork and add it to the bowl of tuna mixture.1 large potato
- 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.
Shape and bread the cutlets
- Divide the dough into 8 to 12 equal-sized balls and shape them into round or oval cutlet patties. Wet your hands lightly with water to help you shape them neatly.
- Set up a "wet hand, dry hand" station. Prep your counter with a wide bowl of whisked egg and a bowl of breadcrumbs.1 egg, breadcrumbs
- Use one hand to dip the cutlet in the egg mixture and the other hand to coat it in breadcrumbs. This helps prevent your hands from getting too sticky and minimizes mess. Additionally, using a fork to transfer the cutlet from the wet mixture to the breadcrumbs can also help keep your hands clean.
- Place the breaded tuna cutlets on a lined tray. You can line it with cling wrap or reuse parchment paper. Repeat with the remaining patties. Flash freeze for 10 to 20 minutes before frying. At this stage, you can freeze the breaded patties for a month.
Fry and serve
- Heat oil in a kadai or shallow pan on medium heat. 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.cooking oil
- Once done, remove and place them on a plate lined with paper towels to absorb excess oil. Serve hot with ketchup, chutney, or your favourite dipping sauce.
Notes
Nutrition
If you made this Kerala tuna cutlet, would you please do me a favour and leave a review and ⭐️⭐️⭐️⭐️⭐️rating? I would love to know how you liked this recipe. This helps my small business thrive so I can continue providing free recipes and high-quality content for you.
Anita says
I am so glad I tried it... Came out perfectly crispy and soft like you mentioned.