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Tuna and Taters
A Delicious Meal and Appetizer
Fish and potatoes are a classic combination throughout many different cuisines. One potato/fish recipe that comes to mind (other than fish and chips or bacalau, of course) is tuna cutlet, a South Indian dish that is spicy and delicious. Even better, not only can you eat it as a light meal, but you can serve it as an appetizer for guests when hosting a party. Whether you dip it in ketchup or chutney, tuna cutlets will be sure to please even the most adamant fish hater.
- 2 cans tuna, drained
- 3 medium sized potatoes, mashed
- 1/2 onion, diced
- 4 garlic cloves, minced
- 1/2 tbsp ginger powder
- 1 tbsp curry powder
- 1 tbsp black pepper
- 1 tsp salt
- 2 eggs
- flour or breadcrumbs for coating
- Heat a bit of oil in a medium sized skilled. Add onions and garlic and saute in medium heat. Be careful not to burn the garlic.
- Next, add the tuna to the skillet. Cook for about 2 minutes, just to incorporate the onion and garlic. After that add the spices and cook and mix well for 2 more minutes. Remove from heat and cool.
- Once the tuna mixture is cooled, add it to the potatoes and mix well. In a separate bowl, separate the yolks from the whites of the two eggs. Save the whites and mix with a fork.
- Take a cup of flour or breadcrumbs and put it on another plate. Form about a tablespoon of tuna potato mixture into a ball. Dip in egg whites and coat with flour or breadcrumbs.
- Heat a skillet with oil. Fry the cutlets for five minutes in total, roughly 2 minutes per side. Serve with ketchup or chutney. Enjoy!