Tuna and Potato Cutlets: the easy and delicious idea that brings everyone together!
Today I bring you a brilliant main course that is the perfect solution for impromptu dinners, quick lunches, or when you crave something delicious but have little time.
I’m talking about Tuna and Potato Cutlets: a comfort food that is made with a few ingredients we almost always have in the pantry: boiled and mashed potatoes and tuna in brine. The magic is all in their soft inside and crispy outside, thanks to a super tasty breading!
And for all our vegetarian friends, know that the potato and breading base is perfect! You just need to replace the tuna with another ingredient of your choice: mashed legumes, fresh cheese, cooked spinach… In short, versatility is at home!
Prepare them in advance, store them in the refrigerator, and when it’s dinner time, a quick toss in the pan or oven, and voilà!
A guaranteed success that even kids will love. Ready to get your hands dirty? Let’s go with the recipe, but as always, check out below for more delicious cutlets to prepare on the fly 😉
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients for Tuna and Potato Cutlets
- 1.1 lbs potatoes
- 7 oz tuna in brine (well drained)
- 2 eggs (medium)
- 3/4 cup flour (your choice)
- 2 pinches salt
- to taste black pepper
- 1 sprig chopped parsley
- 1 cup breadcrumbs (approximate weight)
- 3 tbsps extra virgin olive oil
- to taste lemon (slices for serving)
Steps for Tuna and Potato Cutlets
Wash the potatoes well under running water and scrub the peel to remove the dirt.
Boil them with the skin in plenty of unsalted water until they are tender, it will take about 30 minutes depending on their size.
Peel them and let them cool well.
Use natural oil preferably in glass (you can use the oil-packed one for more flavor).
Drain it very well to remove the preserving liquid by leaving it in a fine mesh strainer for a few minutes.
To prepare these breadings, just mix the breadcrumbs with the dry ingredients of your choice. If using fresh herbs, briefly blend them before adding to the breadcrumbs.
Garlic powder, chopped parsley, oregano, and basil dry. Perfect for the classic version with tuna, it enhances the sea flavor.
Rosemary and sage finely chopped (or dried), a pinch of nutmeg. Or grated lemon zest (only the yellow part) for freshness.
Turmeric or curry powder, a hint of ginger powder.
Mash the cooled potatoes in a large bowl, add the previously drained tuna.
Add the eggs, flour, salt, and pepper, and incorporate the chopped parsley. Mix everything with a fork until you have a homogeneous mixture.
It should be sticky and not hard.
Place the breadcrumbs in a deep plate, then take a portion of the mixture with your hands and form a patty, compacting it.
Flatten it slightly and coat it in the flavored breadcrumbs. If you wish, you can replace the breadcrumbs with panko.
Heat the extra virgin olive oil in a wide pan with high edges and cook the Tuna and Potato Cutlets for 3 minutes on one side, then flip them and finish cooking on the other side until they are golden brown.
If you prefer, you can cook the cutlets in the oven (the lighter method), so after breading them, spray a little extra virgin olive oil on the cutlets; this will make the breading extra crispy and golden, avoiding it from drying out.
Preheat the oven to 350°F in static mode and place the cutlets on a baking sheet, cook them for 15/20 minutes.
Want to transform the recipe of Potato Cutlets into a completely vegan main course? It’s easy, just replace the tuna with a plant-based protein ingredient. Here are some ideas:
Replace tuna with fresh ricotta (about 150-200g for the recipe’s portions) and add a handful of Parmesan or grated cheese. The mixture will become even softer.
Chickpeas or Cannellini Beans (about 200g cooked and mashed): they are the most popular alternative. They are neutral and perfect for absorbing the potato flavor.
For the “Sea Touch”: Add a teaspoon of nori seaweed flakes (the one used for sushi, finely chopped) to the potato and chickpea mixture. It will give a slight marine scent without using fish.
An extra tip for legume variants: If the mixture turns out to be too soft, add a tablespoon of chickpea flour or cornstarch/potato starch to the mixture before forming the cutlets, so they stay well compact.
Storage of Tuna and Potato Cutlets
The Potato and Tuna Cutlets when raw can be stored for 2 days, place them on a tray, separated by parchment paper and well covered with cling film or in an airtight container.
Once cooked, they can be stored for up to 3 days, let them cool completely at room temperature, then place them in an airtight container or well wrapped in the refrigerator.
If you want to prepare them well in advance, the best way is to freeze them raw:
Form and bread the cutlets as usual.
Place them on a tray or baking sheet lined with parchment paper, spaced apart.
Put the tray in the freezer until they are completely frozen (solid).
Transfer them to a freezer bag or airtight container: in this way, they won’t stick together.
They last 3 months.
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