Tuna Cutlets

Prep Time 20 minutes
Cook Time 20 minutes
Course Main Course
Cuisine Indian



  • 2 cans of tuna, drained
  • 1-1/2 tablespoon of ginger, minced
  • 7-8 cloves garlic, minced
  • 1 cup of onion, minced
  • 2 green chilis, minced
  • 2 stalks of curry leaves, chopped
  • 2-3 medium potatoes, boiled and mashed well
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garam masala
  • 1/2 teaspoon fennel seed powder
  • 2 tablespoons of oil (or enough for frying the cutlets)
  • 2 eggs, beaten
  • 1-1/2 cups of breadcrumbs
  • Oil for frying
  • Salt to taste


  • Heat the pan with 2 tbsp of oil.
  • Add ginger, onion, garlic, green chilis, and curry leaves,
  • Sauté well until brown.
  • Add turmeric, black pepper, garam masala, and fennel seed. Mix well.
  • Add tuna and combine all ingredients until there is no water in the mixture.
  • Add salt to taste.
  • Add mashed potatoes to the mixture and mix well.
  • Beat the eggs and set aside.
  • Make small balls of the tuna mixture and shape it in the palm of your hand.*
  • Coat all the tuna cutlets in the egg, and then roll it with the breadcrumbs - set aside for frying.*
  • In a Fry Daddy or a deep frying pan, add enough oil to cover cutlets or for pan-frying.
  • Once oil is hot, add tuna cutlets.**
  • Fry both sides evenly and put it on a paper towel in order to absorb the excess oil.
  • Tuna cutlets are ready to serve. Enjoy!



These dishes are great snacks that can be served with Nan, Chapatti, Rice, Bread, etc.
*You can fry the tuna cutlets in a Fry Daddy or in a deep frying pan.
** If the cutlets crumble in oil-refer back to step 9 and take 2 tablespoons of cornstarch and mix it with 1/2 cup of water and coat the cutlets before step 10.
Each recap video has a link to an Extended Edition where you can cook along with Ammini Aunty.
Keyword Fish or Seafood


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