Peel the onion and garlic, rinse and cut in half.
Rinse the tuna fillets, cut into medium size chunks. Then mince the fish and vegetables in a food processor. Season with spices and mix well.
Break the egg, add to the minced fish. Pour in lemon juice and mix well.
Pour the breadcrumbs in a flat plate (for breading). Make minced fish balls, then roll in breadcrumbs and put to the kitchen board.
Heat the frying pan, pour in vegetable oil and transfer the cutlets. Brown for 4 minutes on both sides.
The cooked cutlets transfer on a paper towel, to remove the excess oil.
To defrost fish quickly, place it into microwave and use the defrost setting. The second way – transfer the fish to a bowl, filled with cold water. Let it sit for about an hour. The third way – put under running water (about 30 minutes).
How to get lemon juice. Take out the lemon from the fridge, leave it heat up for a few minutes. Then roll the fruit on your cooking board with your hands. This action helps to get more juice. Then slice the lemon crosswise using a sharp knife. Squeeze the lemon with the cutting side up, so the seeds don’t fall into the bowl.
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