Tuna cutlets: the recipe for an easy and tasty second course
Indulge in the savory delight of tuna cutlets, a delectable second course that combines the richness of well-drained tuna in oil, the freshness of parsley, and the perfect blend of spices. In this article, we’ll guide you through the step-by-step process of creating these mouthwatering tuna cutlets, ensuring a delightful culinary experience.
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Ingredients:
Main Ingredients:
| Ingredients | Quantity |
|---|---|
| Well Drained Tuna in Oil | 300 gr |
| Egg | 2 |
| Breadcrumbs | 60 gr |
| Parsley | 1 tuft |
| Mixed Peppercorns | 1 pinch |
| Extra Virgin Olive Oil | q.b. |
For Breading:
| Ingredients | Quantity |
|---|---|
| Egg | 3 |
| Salt | 1 pinch |
| Flour | q.b. |
| Bread Crumbs | q.b. |
Instructions:
- Crumble Breadcrumbs: Achieve the desired consistency by crumbling the breadcrumbs.
- Finely Chop Parsley: Wash and pat dry the parsley, then finely chop it.
- Mix Ingredients: Combine breadcrumbs, chopped parsley, and drained tuna in a bowl.
- Add Eggs: Introduce eggs into the mixture.
- Season with Mixed Pepper: Add a pinch of freshly ground mixed pepper for flavor.
- Stir Well: Ensure all ingredients are well-mixed for a uniform blend.
- Adjust Consistency: Add two tablespoons of breadcrumbs and adjust if the mixture is too soft.
- Breading: Pass the tuna cutlets in flour, pressing well to ensure adhesion.
- Dip in Beaten Eggs: Dip the tuna cutlets in well-beaten eggs.
- Roll in Breadcrumbs: Drain the cutlets and roll them in breadcrumbs for an even coating.
- Fry to Perfection: Heat extra virgin olive oil, fry the cutlets until golden, and drain on kitchen paper.
