Well drained tuna in oil
Extra virgin olive oil
For the breading
Tuna cutlets are a very tasty and simple second course based on fish. The dough recalls that of the classic meatballs , in which the tuna fillets in oil replace the minced meat; to these, once crumbled, breadcrumbs, eggs and chopped parsley are added, the classic cutlets are formed, flattened and slightly oval in shape, passed in a rich breading and then fried in plenty of extra virgin olive oil .
The result is a golden dish, crunchy and soft inside , perfect for any family lunch or dinner , ready to conquer young and old. You can also make smaller meatballs or croquettes, then serve them as delicious finger food , for an aperitif with friends, accompanying them with a yogurt sauce, mustard or simple mayonnaise . You can fry them, cook them in a pan with a little oil, in the oven or in the air fryer for an even lighter version.
For those who want an even richer taste, it is also possible to add grated Parmesan or lemon zest for a citrus note. For a thicker and crunchier breading, you can pass the cutlets twice in the egg and in the breadcrumbs.
Find out how to prepare them by following the procedure and advice step by step.
How to prepare tuna cutlets
Crumble the breadcrumbs1.
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