Through The Looking Glass

"See the world through the eyes of a creative contributor who loves to illustrate the small
adventures that life creates. My hope is to put down in words and portraits especially those things that are apparent yet not always on parchment. Today unique thoughts, accounts, illustrations, and experiences may not remain distinctive but satisfaction can still be derived from the recognizable sentiment of them and from the faithful bonds they create."

Friday, April 2, 2010

~Tuna Cutlets~

This recipe is derived from (Golda) a friend's instructions. I tried it out recently and it was fabulous. A milder yet very tasty snack or side dish.


  • Potatoes ~ 2 medium ~ chopped fine
  • Olive Oil ~ few tbsp
  • Jeera (cumin seeds) ~ 1 tsp
  • Onion ~ 1 medium ~ chopped fine cubes
  • Ginger Garlic Paste ~ 2 tsp
  • Salt ~ to taste
  • Turmeric powder ~ 1/2 tsp
  • Indian Green Chillies ~ 1 or 2 to taste
  • Red chili powder ~ to taste or optional
  • Coriander powder ~ 1/2 tbsp
  • Fish Curry powder ~ 1 tbsp
  • Garam Masala powder - 2 tsp
  • Coriander leaves ~ few stalks ~ chop part with leaves
  • Tuna in water ~ 3 cans ~ drained
  • Eggs ~ 2 ~ whip
  • Bread Crumbs ~ enough to roll
  • Water ~ as needed

1. Wash, peel, chop potatoes, and boil in hot water until soft. You can continue with the other cooking while potatoes boil. Drain and set aside in mixing bowl.
2. Next pour 1 tbsp oil in non-stick pan.  Place Jeera in oil until you see them dance. Add onions.
3. Add small bit of salt on onions to make them cook faster and wait until you see them become translucent. Add turmeric powder, mix, then ginger garlic paste. Fry for 1 min.
4. Add the finely chopped green chillies, fry a bit, then add tomatoes, give it 3-4 mins, stir so mixture does not burn.
5. Add red chilli powder, coriander powder, fish curry powder, and garam masala powder. Mix well and add small amount of water if it threatens to burn. Cook for few minutes. 
6. Add tuna to mixture and cook for another few minutes. Not too long since the tuna is already pre-prepared. Add coriander leaves. Adjust salt and other powder/masala content as needed.
7. After a few minutes, take the tuna mixture and add to the potatoes. Mix well.
8. Wash the non-stick pan if using the same, or take another non-stick pan and heat 2-3 tbsp oil.
9. Take tuna-potato mixture and spoon out balls. Create desired shape and flatten a bit. Dip in egg and roll in bread crumbs. Shallow fry the tuna cutlets. Drain excess oil. Place on paper towels. 

~Enjoy hot with ketchup or chili sauce. 

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