Tuna Cutlets: a Simple and Tasty Second Course

Ingredients:

• 2 cans (about 12 oz each) tuna, drained
• 1 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 2 tablespoons fresh parsley, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon paprika
• Salt and black pepper to taste
• 2 large eggs, beaten
• Olive oil for frying

Preparation:

Step 1: Prepare Tuna Mixture In a large bowl, combine drained tuna, breadcrumbs, grated Parmesan cheese, chopped parsley, minced garlic, dried oregano, paprika, salt, and black pepper. Mix well until all ingredients are evenly incorporated.

Step 2: Form Tuna Cutlets Take a portion of the tuna mixture and shape it into a flat, round cutlet. Repeat until all the mixture is used, forming uniform cutlets.

Step 3: Coat in Beaten Eggs Dip each tuna cutlet into the beaten eggs, ensuring it's coated on both sides. This helps the breadcrumbs adhere to the cutlets during frying.

Step 4: Coat in Breadcrumbs Coat each cutlet with breadcrumbs, pressing gently to ensure an even coating. This creates a crispy exterior when fried.

Step 5: Heat Olive Oil In a skillet, heat olive oil over medium heat. Ensure the oil is hot but not smoking.

Step 6: Fry Tuna Cutlets Carefully place the coated tuna cutlets in the hot oil and fry until golden brown on each side, approximately 3-4 minutes per side.

Step 7: Drain on Paper Towels Once fried, remove the tuna cutlets from the skillet and drain excess oil by placing them on paper towels.

Step 8: Serve and Enjoy Serve the Tuna Cutlets hot as a second course. They pair well with a side salad, steamed vegetables, or your favorite dipping sauce.

Savor the simplicity and deliciousness of Tuna Cutlets—a quick and delightful second course that brings out the best flavors of tuna with a perfect blend of herbs and spices.