Crunchy outside, yummy inside, resembles to bird’s nest, makes a perfect appetizer; What more do you need???
After tasting Tuna cutlets, I seldom make chicken cutlets as tuna cutlets taste much better than chicken or any other meat. If you haven’t tried with tuna, I highly recommend you guys to give it a shot and you’ll be glad that you tried it. I always use canned tuna, which is cheaper and makes my work much easier. I had already posted the recipe for making Tuna Spinach Cakes, the recipe for this one is quite similar to that.
However, there is a twist in this recipe: to make this cutlet to look like a bird’s nest I coated the cutlet mixture with vermicelli and fried it. Fried vermicelli made the cutlets crunchy on the outside and gave a real fancy look as well.
This cutlet makes a perfect appetizer and your guests will be intrigued by your creativity.
Bird’s Nest Tuna Cutlet
Ingredients:
- Tuna, canned- 2 cans
- Onion, chopped- 3 large
- Ginger-Garlic paste- 1 1/2 tsp
- Curry leaves (optional)- 1 sprig
- Garam masala- 1/2 tsp
- Chili powder- 1 tsp
- Turmeric powder- 1/4 tsp
- Fennel powder- 1 1/2 tsp
- Coriander powder- 1 tsp
- Cumin powder- 1/4 tsp
- Cilantro Chopped- 1 handful
- Salt- to taste
- Oil- 1 tbsp
Other ingredients:
- Potatoes- 3
- Eggs, beaten- 2
- Vermicelli, broken- as required
- Oil- enough for frying
Instruction
- Drain the water from the canned tuna and keep aside.
- Heat a large pan over medium heat.
- Add oil, add onion, salt and saute till it turns tender.
- Add ginger-garlic paste and saute for a few minutes.
- Add curry leaves.
- Add tuna to the cooked onions and saute for a few minutes.
- Now, add garam masala, chili powder, turmeric, fennel, coriander and cumin powders.
- Combine everything and cook the tuna mixture for a while.
- Finish it off with chopped cilantro.
- Remove from the heat and let it cool down.
- In a microwave oven, cook the potatoes till it’s cooked well or cook the potatoes in boiling water.
- Peel off the potato skin and add the potatoes to the tuna mixture.
- Mash the potatoes and combine well with the tuna mixture.
- Make small balls out of the tuna mixture and flatten it, keep aside.
- In a bowl, beat the eggs using a whisk.
- Spread the broken vermicelli on a plate.
- Place a frying pan over medium heat, add enough oil for frying.
- Dip the tuna balls first in beaten eggs first and then coat it generously with vermicelli.
- When the oil gets hot, gently place the tuna balls into the oil and fry till the both sides turn golden brown.
- Place the fried tuna cutlets on a paper towel.
- While serving, you could place the cutlets on lettuce and decorate with dried lemon grass stalks.
- Tuna, canned- 2 cans
- Onion, chopped- 3 large
- Ginger-Garlic paste- 1½ tsp
- Curry leaves (optional)- 1 sprig
- Garam masala- ½ tsp
- Chili powder- 1 tsp
- Turmeric powder- ¼ tsp
- Fennel powder- 1½ tsp
- Coriander powder- 1 tsp
- Cumin powder- ¼ tsp
- Cilantro Chopped- 1 handful
- Salt- to taste
- Oil- 1 tbsp
- Potatoes- 3
- Eggs, beaten- 2
- Vermicelli, broken- as required
- Oil- enough for frying
- Drain the water from the canned tuna and keep aside.
- Heat a large pan over medium heat.
- Add oil, add onion, salt and saute till it turns tender.
- Add ginger-garlic paste and saute for a few minutes.
- Add curry leaves.
- Add tuna to the cooked onions and saute for a few minutes.
- Now, add garam masala, chili powder, turmeric, fennel, coriander and cumin powders.
- Combine everything and cook the tuna mixture for a while.
- Finish it off with chopped cilantro.
- Remove from the heat and let it cool down.
- In a microwave oven, cook the potatoes till it's cooked well or cook the potatoes in boiling water.
- Peel off the potato skin and add the potatoes to the tuna mixture.
- Mash the potatoes and combine well with the tuna mixture.
- Make small balls out of the tuna mixture and flatten it, keep aside.
- In a bowl, beat the eggs using a whisk.
- Spread the broken vermicelli on a plate.
- Place a frying pan over medium heat, add enough oil for frying.
- Dip the tuna balls first in beaten eggs first and then coat it generously with vermicelli.
- When the oil gets hot, gently place the tuna balls into the oil and fry till the both sides turn golden brown.
- Place the fried tuna cutlets on a paper towel.
- While serving, you could place the cutlets on lettuce and decorate with dried lemon grass stalks.
