Rinse the herbs, finely cut.
Peel the onion and clove, then grind in a blender or finely chop.
Drain tuna water, mash it with a fork. Combine with other ingredients. Season to your taste.
Squeeze the juice out of the lemon, add to the mashed fish.
Heat the frying pan, pour in vegetable oil and transfer the cutlets. Brown until it’s done.
The cooked cutlets transfer on a paper towel, to remove the excess oil.
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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