Canned fish are convenient not only for snacks, they are used for making soups and cutlets. Tuna cutlets will not take long to cook and will add variety to your daily diet.
It is necessary
- For 4 pieces:
- - 2 cans of canned tuna;
- - 2 teaspoons of Dijon mustard;
- - ½ cup of white bread;
- - 1 egg;
- - 1 medium lemon;
- - 1 tablespoon of water (or liquid from a can of tuna);
- - a sprig of fresh parsley;
- - a few feathers of green onions;
- - salt and freshly ground black pepper to taste;
- - 2 tablespoons of olive oil;
- - ½ tablespoon of butter;
- - sauce for serving to your own taste.
Instructions
Step 1
Drain the tuna can. Leave 1 tablespoon liquid (you can also use 1 tablespoon water) to add to the minced meat later.
Step 2
Mash the tuna in a small bowl, add the mustard. Break the pulp of white bread into small pieces.
Step 3
Grate the zest from the lemon on a fine grater. Cut the lemon in half and squeeze 1 tablespoon of juice from the halves. The second half of the lemon is useful for serving the finished dish.
Step 4
Finely chop the parsley and green onions. Add salt, freshly ground pepper, egg, white bread, lemon zest and juice. Knead the minced meat.
Step 5
Divide the minced fish into 4 pieces and form into patties.
Step 6
Place patties on baking paper and refrigerate for an hour. This will help the cutlets to keep their shape during frying and not to fall apart.
Step 7
Pour 2 tablespoons of olive oil and butter into the pan. When the pan is well heated, place the fish cakes and fry until golden brown for 3-4 minutes on each side.
Step 8
Serve with lemon wedges. Tartar sauce, tomato-sour cream sauce are suitable for fish dishes. Vegetable salad is perfect as a side dish.
