Tuna cutlets

Prep time 10 mins
Cooking Time 20 mins
Serves 14
  • 2 cans MSC certified tuna, drained
  • 6 medium potatoes
  • 6 cups water
  • 2 medium onions, diced
  • 1/2 tbsp garlic, crushed
  • 4 1/2 tbsp extra virgin olive oil
  • 1/2 tbsp dried curry leaves
  • 1 tbsp paprika
  • 1 ½ tsp salt
  • 1 egg
  • Handful of fresh cilantro, finely chopped
  1. Wash and boil potatoes completely submerged in water for 15-20 mins until fork tender. Place in cold water to cool. Remove skin and mash.
  2. In medium pan, heat 1 1/2 tbsp oil and fry curry leaves, garlic and onions until soft and lightly golden.
  3. Add paprika and salt. Cook for 1 minute, turn off heat and allow mixture to cool slightly.
  4. In a bowl, mix the mashed potatoes, onion mixture, cilantro and tuna. Mix thoroughly. Shape the mixture into 14 balls and flatten to make the cutlets.
  5. In a separate bowl, beat the egg.
  6. Heat 2 tbsp of oil in large pan. Dip 7 cutlets in the egg and fry on both sides until golden and crispy. Add 1 tbsp of oil as needed and repeat with remaining the 7 cutlets.

*PRO Tip: Double up the recipe to use for lunches the next day!

Recipes developed by Shahzadi Devje RD, CDE, MSc. Registered Dietitian & Owner of Desi~licious RD Inc. (www.shahzadidevje.com)

Ingredients

Method

  • 2 cans MSC certified tuna, drained
  • 6 medium potatoes
  • 6 cups water
  • 2 medium onions, diced
  • 1/2 tbsp garlic, crushed
  • 4 1/2 tbsp extra virgin olive oil
  • 1/2 tbsp dried curry leaves
  • 1 tbsp paprika
  • 1 ½ tsp salt
  • 1 egg
  • Handful of fresh cilantro, finely chopped
  1. Wash and boil potatoes completely submerged in water for 15-20 mins until fork tender. Place in cold water to cool. Remove skin and mash.
  2. In medium pan, heat 1 1/2 tbsp oil and fry curry leaves, garlic and onions until soft and lightly golden.
  3. Add paprika and salt. Cook for 1 minute, turn off heat and allow mixture to cool slightly.
  4. In a bowl, mix the mashed potatoes, onion mixture, cilantro and tuna. Mix thoroughly. Shape the mixture into 14 balls and flatten to make the cutlets.
  5. In a separate bowl, beat the egg.
  6. Heat 2 tbsp of oil in large pan. Dip 7 cutlets in the egg and fry on both sides until golden and crispy. Add 1 tbsp of oil as needed and repeat with remaining the 7 cutlets.

*PRO Tip: Double up the recipe to use for lunches the next day!

Recipes developed by Shahzadi Devje RD, CDE, MSc. Registered Dietitian & Owner of Desi~licious RD Inc. (www.shahzadidevje.com)

Shahzadi Devje

Shahzadi Devje

Shahzadi is an award winning media Dietitian and food blogger in Toronto. An entrepreneur, TV show nutrition expert and community activist, Shahzadi is fuelled by her passion to help others improve their health, and be on top of their game. Watching her father’s struggle with diabetes, as well as her own battle with PCOS, inspired Shahzadi to study Nutrition at a young age, and pursue further studies in the field. She holds a Masters degree in Public Health Nutrition, with a focus on global health, as well as a Masters diploma in Nutrition and Dietetics, in UK. Combined with her love of cooking, writing and photography, Shahzadi created Desi~licious RD Inc. to help others recognize that healthy doesn’t have to be hard. In an age where people are bombarded with conflicting nutrition messages, Shahzadi is determined to bring clarity and simplicity through her blogging and media features.

Visit her website
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