Tuna Cutlets
Tuna cutlets are crispy, flavorful patties made with tuna, bread crumbs, and herbs, perfect as a quick appetizer or main dish for seafood lovers.
Ingredients
Instructions
- Melt the Crisco in a saucepan.
- Add flour and milk; cook until thick.
- Put tuna in a bowl and add the rest of the ingredients.
- Mix well; form into cutlets.
- Dip the cutlets into a slightly beaten egg and then into cracker crumbs.
- Refrigerate about 2 hours.
- Fry in hot fat until golden brown.
Tips & Substitutions
For a lighter version, you can substitute the Crisco with olive oil. If you don't have soft bread crumbs, you can use crushed crackers or stale bread processed in a food processor. To enhance flavor, try adding diced onions or garlic to the mixture. Ensure the oil is hot enough before frying to achieve a crispy texture. These cutlets can also be served as sliders with toppings.
Serving Suggestions
Serve the tuna cutlets with a squeeze of fresh lemon juice and a side of tartar sauce for dipping. They pair well with a crisp salad or steamed vegetables. For a heartier meal, consider serving with mashed potatoes or rice. These cutlets also make a great addition to a sandwich, alongside Very Basic Tuna Salad.
Storage & Reheating
Store any leftover tuna cutlets in an airtight container in the refrigerator for up to 3 days. Reheat them in a skillet over medium heat to maintain their crispness. Alternatively, you can warm them in the oven at 350°F (175°C) for about 10 minutes. Avoid microwaving as it can make them soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Tuna Cutlets contains roughly 516 calories, with 17g protein, 100g carbohydrates, and 8g fat. It is an excellent source of iron (88% of the Daily Value), vitamin C (56% of the Daily Value), and potassium (47% of the Daily Value). Note that it is relatively high in sodium, at 2158mg per serving (94% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh tuna instead of canned tuna?
Yes, you can use fresh tuna. Just cook it until it’s fully done, then flake it into pieces before mixing it with the other ingredients. This will give you a fresher taste and a firmer texture in the cutlets.
What can I substitute for the egg in this recipe?
You can use a flaxseed meal or chia seed mixture as an egg substitute. Mix 1 tablespoon of flaxseed meal or chia seeds with 2.5 tablespoons of water and let it sit for a few minutes until it thickens. This will help bind the ingredients together.
Can I bake the tuna cutlets instead of frying them?
Absolutely! To bake, preheat your oven to 375°F (190°C). Place the cutlets on a greased baking sheet and bake for about 20-25 minutes, flipping halfway through, until they are golden brown. This method is healthier and still yields a delicious result.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).