Crispy & Moist Tuna Cutlets: Using Up Leftover Tuna
Easy Homemade Tuna Cutlets Perfect for Kids’ Snacks
I made these delicious tuna cutlets using the last bit of canned tuna from a large 1.88kg can that I had used for several dishes over a few days. They are crispy on the outside and moist on the inside, making them a nutritious snack that both children and adults will enjoy. Try making them even healthier by adding leftover vegetables from your fridge and tofu!
Tuna Cutlet Ingredients
- Tuna can (approx. 500g from a 1.88kg can), drained
- 1/2 block of tofu (approx. 150g)
- 1 piece of ham (approx. 50g)
- 1/5 carrot (approx. 30g)
- 2 stalks of green onion (white part, approx. 30g)
- 1 egg
- Soy sauce or salt (to taste)
- 0.5 cup flour for coating (approx. 50g)
- 1 cup breadcrumbs (approx. 80g)
- Cooking oil (for frying)
Cooking Instructions
Step 1
First, prepare the filling for the tuna cutlets. Thoroughly drain the oil from the tuna using a sieve. For the tofu, wrap it in kitchen towels or cheesecloth and squeeze out as much water as possible. Let it sit for about 10 minutes to further remove moisture. Finely dice the carrot, ham, and green onions. Properly draining the ingredients is key to preventing the mixture from becoming too wet and ensuring it holds its shape.
Step 2
In a large bowl, combine the drained tuna, squeezed tofu, diced ham, diced carrot, and diced green onion. Gently mix them together with your hands to form the base of the mixture. Mix just enough to combine.
Step 3
To help the mixture bind and prevent it from falling apart during cooking, add 1 egg and 0.5 cup of flour for coating. Season to your preference; since tofu is included, it might taste bland, so add about 2 tablespoons of soy sauce (or a pinch of salt) for flavor. (If you have ‘Yeondu’, a Korean seasoning sauce, you can add 2 tablespoons.) Mix everything thoroughly until a cohesive mixture is formed.
Step 4
Divide the mixture into equal portions and shape them into balls. Then, flatten each ball with your palm to form small patties. To prevent them from breaking apart easily during frying, make them about 2-3 cm thick.
Step 5
Coat each flattened patty evenly with breadcrumbs. This step not only adds a crispy texture when fried but also helps to firm up the shape of the cutlets.
Step 6
Pour enough cooking oil into a frying pan so that the cutlets are about halfway submerged. Heat the oil over low heat. Carefully place the breadcrumb-coated tuna cutlets into the warm oil. Fry them over low heat, flipping occasionally, until they are golden brown and cooked through. Be cautious not to use high heat, as this can burn the outside while leaving the inside undercooked.
Step 7
Once the tuna cutlets are a beautiful golden brown all over and appear nicely fried (this should take about 5 minutes on low heat), remove them from the pan and place them on a plate lined with paper towels to drain excess oil. Frying them slowly over low heat ensures a crispy exterior and a wonderfully moist and tender interior. Enjoy them while they are warm!
