These crispy tuna cutlets are a protein-rich snack made with canned tuna, mashed potatoes, fresh herbs, and aromatic spices. Air-fried for a golden crunch, they’re a lighter alternative to deep frying and perfect for tea-time snacks, party appetizers, or even as burger patties.
Tuna cutlets are a popular snack in coastal and South Indian cuisines, where fish-based patties are often enjoyed with evening tea. This version uses canned tuna for convenience, paired with boiled potatoes to bind the mixture and absorb the flavors of spices like chaat masala, garam masala, and fresh coriander.
Air frying makes these cutlets lighter without compromising on crispiness, while the bread crumb coating gives them a satisfying crunch. The inside stays soft, moist, and packed with flavor from green chilies, ginger, and onions.
They’re incredibly versatile — serve them with coriander-mint chutney for an Indian-style snack, with mayonnaise for a Western twist, or stuff them into buns for a quick tuna burger. They can also be made in advance and frozen, making them a great make-ahead appetizer.
Make the Cutlet Mixture
In a mixing bowl, combine drained tuna, chopped onions, fresh coriander, grated ginger, green chilies, salt, chaat masala, garam masala, one egg, and grated boiled potato.
Mix well until everything comes together into a firm mixture.
Shape the Cutlets
Divide the mixture into equal portions and shape into small rounds.
Flatten each slightly to form disc-shaped cutlets.
Coat the Cutlets
Lightly coat each cutlet with all-purpose flour.
Dip into beaten eggs.
Roll in bread crumbs to coat evenly.
Place all coated cutlets on a plate, cover with cling film, and refrigerate for 30 minutes (this helps them hold shape during cooking).
Air Fry
Preheat the air fryer to 200°C (392°F).
Arrange cutlets in a single layer in the air fryer basket.
Spray lightly with oil.
Air fry for 10 minutes.
Flip and air fry for another 10 minutes until golden brown and crispy.
Serve
Serve hot with coriander chutney, onion slices, or ketchup.
Yes, cook and shred fresh tuna before using. Ensure it’s completely cooled before mixing.
Yes. Bake at 200°C for 20–25 minutes, flipping halfway through.
For binding, replace egg in the mixture with 2 tbsp cornstarch slurry. For coating, use a plant-based milk and flour mix.
They pair well with green chutney, sweet chili sauce, or a tangy yogurt dip.
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