Bread Tuna Fish Cutlet

Heat a little oil in a thick bottomed pan or a non-stick pan.

Add green chillies, onion, ginger, curry leaves and saute them.

When it is done, add coriander powder, masala powder, turmeric, chilly powder and salt & stir well on a low flame.

Add tomato and saute it well, till its water is gone.

Add tuna (drain off the salt water from the tin before adding) and stir it well to avoid lumps and cook, till all water is gone.

:- Check the level of salt and add more, if needed.

Add coriander leaves and stir well,

Remove from fire and keep it aside to cool.

Make lemon shaped balls off the above mixture.

Dip one slice of the bread (after removing the brown sides) in water , keep it on one palm and squeeze out all water by pressing it with other palm.

Keep one tuna-masala mix ball on the bread, flatten it and fold the bread to cover the cultlet.

Dip the cutlet in egg and roll it in bread powder.

Deep fry it in oil, till both sides are light brown in colour.

:- Be careful to do it on a low flame to avoid burning!

Keep it on kitchen tissue paper to remove excess oil.

Repeat the procedure with the remaining bread slices.

:- You can refrigerate tuna-masala mix ball for future use.

:- Use non stick pan for frying cutlets to reduce the qty of oil.

:- You can use garam masala instead of powdering cloves/cin/card etc.