RECIPE: Tuna Fish Cutlets

Toady, I am sharing with you this simple, yet delicious recipe for tuna fish cutlets. 
These cutlets are extremely easy to prepare and make a great snack, served with some Tomato Sauce or green chutney. 

Of course, you can substitute tuna with any fish of your choice.

In fact, this recipe is very versatile - you could use either fresh or canned tuna and it works well with leftovers too!

For something more fulfilling, you could sandwich them between bread along with some mayo and a couple of thin slices of tomato and/or onion - tastes great! (If you aren't too fond of mayo, you could use a dash of sauce instead)


1 big tuna fish (Approx 1 kg or 750 grams after cleaning and deboning)
1 medium onion (finely chopped)
2-3 green chillies (finely chopped)
2 tsps garlic-ginger paste
½ tsp cumin powder
½ tsp corriander powder
¼ tsp chaat masala
½ cup corriander leaves (finely chopped)
2 tsps mint leaves (finely chopped)
2 eggs
½ cup rava/sooji/semolina
Salt to taste
Oil for frying

NOTE: For a GLAMPS friendly version of the ingredients click here.

What is GLAMPS? 


  1. Clean and cut the tuna fish, apply some salt and steam it. After it had cooled, remove the bones, put it into a deep bowl and mash it up well.
  2. Add to this the remaining ingredients, except the rava and oil, and mix well.
  3. Spread the rava onto a plate, form the fish mixture into small round balls. Flatten to form the cutlets and coat them with the rava.
  4. Heat oil in a pan and shallow fry a few cutlets on one side until crisp and golden brown.
  5. Flip over, add more oil if necessary, and fry the other side till it is crispy and golden brown.
  6. Drain the cutlets on a paper towel and serve hot with any chutney or sauce of your choice.
I hope you enjoy the recipe. Do try it out and feel free to leave your questions in the comments below. I'll be sure to answer them.

Note: Adjust the amount of green chillies according to the spiciness you desire/can tolerate. I must say however that a mild level of spiciness does give the cutlets a certain zing.

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