- 200 gms. Fresh Tuna Fillets
- 1 med. Onion (peeled & roughly chopped)
- 2 fresh Green Chillied (slit)
- 1 Clove Garlic (lightly crushed)
- ½ tsp. fresh Ginger (peeled & grated)
- 4 Black Peppercorns
- ½ stick fresh Celery (lightly bruised)
- Juice of ½ Lime
- Salt to taste
- Water for Poaching
- Vegetable Oil for deep frying
For Binding the Cutlets :
- 4 tbsps. White Sauce (Refer Mixed Vegetable Cheese Bake)
- 2 tbsps. freshly chopped Coriander Leaves (optional)
- 2 tbsps. Breadcrumbs or moistened bread slice without the edges
For Dipping &Rolling; the Cutlets :
- 1 Egg (lightly beaten)
- 1 cup Breadcrumbs
- 2 tbsp. Corn Flour
In a sufficiently large & deep pan place the washed tuna fillets with enough water to just cover the fish with about ½ tsp. salt. Do not put in excess water.
Place the pan on high flame & let the water come to a boil.
Skim off the floating impurities & then add in the chopped onions, slit green chillies, crushed garlic clove, grated ginger, black peppercorns, bruised celery stick & lime juice.
Stir once & let it poach till the tuna is just tender & cooked.
Gently transfer the tuna fillets in a sufficiently large bowl & strain the poaching liquid if any. You may use the liquid for soup or curry.
Roughly flake the tuna & discard bones if any.
Add white sauce, breadcrumbs/bread slice, coriander leaves & salt to the flaked tuna. Mash & mix well with your finger tips. Taste & check the seasonings.
Form cutlets from this batter. The thickness & shape of the cutlets depends upon you.
Mix together breadcrumbs & corn flour on a plate/tray.
First dip each cutlet in the lightly beaten egg.
Drain to remove excess & immediately roll into the breadcrumbs mixture. Place on a tray.
When all cutlets are done, cover up with a cling wrap and put in the refrigerator for at least an hour. This helps the bread crumbs to set well on the cutlets.
Heat oil in a kadhai/wok till hot.
Reduce heat to medium & gently lower few cutlets at a time.
Deep fry evenly & uniformly till lightly golden.
Drain excess oil completely with a slotted spoon.
Transfer on a serving plate lined with absorbent tissue.
Serve hot as a snack with your favorite chutney/sauce/ketchup/dip.