A crispy, spicy alternative to plain fish steaks or patties.

Click to get more Easy, Healthy Recipes

  • Preparation Time

    20 minutes
  • Baking Time

    15 minutes
  • Difficulty Rating

    2
  • Serves

    2

Ingredients

  1. 5 oz. / 140 g fresh tuna
  2. ½ cup / 75 g potatoes
  3. ½ medium onion, finely chopped
  4. 1 tsp / 2 g finely chopped ginger
  5. 2 tsp / 6 g finely chopped garlic
  6. 1 tsp / 5 ml olive oil
  7. ½ tsp / 3 gm salt
  8. 1 cup / 240 ml water

Directions

  1. Preheat oven to 350°F / 180°C. Brush a small baking pan with ½ teaspoon / 2½ ml oil.
  2. Boil the potatoes until they are very soft. Mash them thoroughly, either with a hand tool or in a mixer, until smooth without any lumps. Cover and set aside.
  3. In a small shallow pan, boil the fish in 1 cup of water for about 5 minutes. In a shallow bowl, add the mashed potatoes, cooked fish, and finely chopped onions, ginger, and garlic, and blend well until you get a uniform mixture. Refrigerate for 15 minutes.
  4. After 15 minutes, remove from the refrigerator. Make balls out of the mix, and then flatten each ball with your palm to form a cutlet-like shape.
  5. Place the cutlets in the prepared baking dish and brush remaining oil  on the tops.
  6. Place the dish on the middle rack off the oven, and bake for 15 minutes. The cutlets can be considered done when both sides are crisp and dark brown in color.

Comments

  • Serving Size: 1 cutlet
  • Exchanges per Serving: 1 Carb, 2 Protein

Wasn't that delicious? Do you want more?

Comments 58

  1. I made these for our dinner tonight. I used a can of albacore tuna packed in water, instead of fresh, as it is more pocket book friendly. My husband and I really liked them. Next time I will add celery and parsley to add some extra crunch and flavor.

  2. You can substitute canned salmon , add ground flax seeds to the mixture for sticking power and just before cooking (you can also bake them for 25 minutes, 350 in oven) roll a 2 inch ball of mixture in ground flaxseed and place on cookies sheet . Bake in oven for 25 minutes. great

  3. I made these last night for supper. I doubled the batch and followed the recipe. I would not put so much ginger in if any at all as I do not care for the taste, but this made a good amount and the serving was satisfying. I could not get the patties to hold shape so I just cooked it like a hash. So, I will make these again and just omit the ginger. The left overs are in the fridge waiting for Mayo and bread. Pennyjune, I too have made the salmon patties, but I think the reason for using fresh tuna is to eliminate the fats and oils in the salmon and egg. And, the fresh tuna is very meaty and filling.

  4. My mom made a version of this dish when I was a child. I am now 74, so I’ve been preparing and eating ‘tuna /salmon patties” for many years. I just use one or two 4 oz. cans of tuna or salmon drained, depending on how many you are cooking for. One can will make four nice size patties. Double remainder of ingredients for two cans of tuna or salmon, Add the following:
    1 cup finely chopped crackers. You can use any kind you want, but I try to use a whole grain version which I believe to be healthier than plain white soda.
    2 eggs beaten until frothy
    1 finely chopped small onion.
    Salt and pepper to taste.
    Combine all ingredients well, using your hands.
    Form into 4-8 balls. These can be refrigerated ahead of time or not.
    Flatten each ball into a pattie
    Fry in 1/2 cup cooking oil for three minutes on each side.
    Serve hot with a salad or green veggie and you have a really good lunch or dinner in under 15 minutes. (Canned salmon can be substituted for tuna)

    • HI PennyJune and everyone.I just joined today and can’t wait to get started.I loved salmon patties when my mom made them and I am 69 years young. I am going to make these very soon ,however I will use 1 egg and chia seeds.I have an air fryer so will cook them on foil on fry setting.Thanks for posting the recipe.

  5. Hello, I just joined today and I’ve been looking at the recipes. I came across this Tasty Tuna Cutlets and really thinking of trying it. But, I’m going to change it up and thought I’d share what I’m thinking and would like some feedback.
    I’ll replace the Tuna with Tuna canned in water. I’ll use one beaten egg to hold it all together instead of mashed potatoes cause I donot eat potatoes. Along with the chopped onion and garlic I’ll add chopped celery. I also thought of using some Old Bay Seasoning and black pepper and omit the ginger. I’ve not made these yet but it sounds more appetizing to me.
    Pam

Leave a Reply