Tuna cutlets: the recipe for an easy and tasty second course

ingredients

Well drained tuna in oil

300 gr

Egg

breadcrumbs

60 gr

Parsley

1 tuft

mixed peppercorns

1 pinch

Extra virgin olive oil

q.b.

Bread crumbs

2 tbsp

For the breading

Egg

Sale

1 pinch

Flour

q.b.

Bread crumbs

q.b.

Tuna cutlets are a very tasty and simple second course based on fish. The dough recalls that of the classic meatballs , in which the tuna fillets in oil replace the minced meat; to these, once crumbled, breadcrumbs, eggs and chopped parsley are added, the classic cutlets are formed, flattened and slightly oval in shape, passed in a rich breading and then fried in plenty of extra virgin olive oil .

The result is a golden dish, crunchy and soft inside , perfect for any family lunch or dinner , ready to conquer young and old. You can also make smaller meatballs or croquettes, then serve them as delicious finger food , for an aperitif with friends, accompanying them with a yogurt sauce, mustard or simple mayonnaise . You can fry them, cook them in a pan with a little oil, in the oven or in the air fryer for an even lighter version.

For those who want an even richer taste, it is also possible to add grated Parmesan or lemon zest for a citrus note. For a thicker and crunchier breading, you can pass the cutlets twice in the egg and in the breadcrumbs.

Find out how to prepare them by following the procedure and advice step by step.

Step 1

Crumble the breadcrumbs1.

Step 2

Finely chop the parsley after washing it and patting it dry with kitchen paper2.

Step 3

Put the breadcrumbs and the chopped parsley in a bowl and add the drained tuna too3.

Step 4

Add the eggs4.

Step 5

Add a pinch of freshly ground mixed pepper5.

Step 6

Stir well to mix all ingredients6.

Step 7

Add two tablespoons of breadcrumbs and mix again; if the mixture is still too soft and sticky, add more breadcrumbs7.

Step 8

Take some of the mixture and shape the cutlets8.

Step 9

Pass the tuna cutlets in the flour, pressing well with your hands to make it stick9.

Step 10

Dip the tuna cutlets in the well-beaten eggs10.

Step 11

Drain the cutlets from the egg and roll them in the breadcrumbs, turning them several times so that they are well breaded on all sides11.

Step 12

Heat the extra virgin olive oil and, once it reaches temperature, you can test it by dipping a pinch of breadcrumbs into the oil: if it immediately returns to the surface forming bubbles, it means it has the right temperature. Gently place the tuna cutlets in the pot12.

Step 13

Bubbles will form around the cutlets, cook for a few minutes13.

Step 14

Turn the cutlets using a slotted spoon and a spoon14.

Step 15

Cook the tuna cutlets on both sides until they take on a nice golden colour15. Drain the tuna cutlets on a plate with kitchen paper.

Step 16

Arrange the tuna cutlets on a tray and serve immediately on the table, accompanied by a green salad and a sauce of your choice16.

storage

Raw tuna cutlets can be stored in the refrigerator, in a special airtight container, for a maximum of 1 day before cooking them. Once cooked, they will keep for 2 days and can be heated for a few minutes in the oven, pan, microwave or air fryer