Tuna Cutlet

I have a friend who dislikes all seafood. I can’t understand why because its DELICIOUS! My hope is that this tuna cutlet will be the thing that helps to change her mind. If you aren’t a fan of overly “fishy” tasting foods, this is pretty perfect. This recipe makes quite a few, so just freeze the extras for later on. But in my house they finish up very quickly! *Recipe* - 1-66.5 oz can of Tuna in water - 2 medium onions, finely chopped - 2 in. Piece of ginger, finely chopped - 2 potatoes, boiled and smashed - 2 sprigs of curry leaves - 2 green chilis, finely chopped - 1 T oil - 2-3 t black pepper - 1/4 t turmeric - 1 t garam masala powder - Pinch of ground fennel - 2 eggs - Bread crumbs + some panko - Oil for deep frying • Drain your tuna for at least 2 hours. This is the key to great tasting cutlets! • In a pot boil 2 potatoes, smash them, and keep them aside. • Into a large pan add your oil. Once hot, add your finely chopped ginger and cook until they are golden brown. • Then add your chopped onions, curry leaves, and green chilis and cook until onions become translucent. • Add your tuna, salt, pepper, turmeric, garam masala, and fennel powder and mix. Cook the tuna until the mixture becomes dry, stirring occasionally. • Add the smashed potato, a little at a time so the mixture is able to bind and hold a shape. Check seasoning and adjust accordingly. • Make your cutlet into your desired shape. I typically just take a large tablespoon as a mold and use that shape. • Beat 2 eggs in a shallow bowl. Add your breadcrumbs to a plate. I mix mine with a little bit of Panko for additional crisp on the outside. Coat in the egg and then breadcrumbs. • Deep fry the cutlets. Once one side is golden brown, flip over and cook the other side. Drain on a paper towel and serve with an onion salad. - 1 thinly sliced medium onion - juice of 1 lime - salt