Tuna cutlets

How to make tuna cutlets? Prepare the ingredients. Consider the recipe for classic cutlets from fresh tuna. If the fish is frozen, then it must first be left overnight in a bowl in the refrigerator. With such a gentle method of defrosting, more useful substances are stored in the fish. Wash the thawed tuna carcass, gut it, cut off the tail, fins and head, remove the skin, separate the meat from the bones. Fill the crumb of white bread or loaf with milk, leave for 20 minutes to swell. Squeeze the bread from the milk. Through a meat grinder, pass the tuna meat with a loaf, then send the peeled and coarsely chopped onions. In the same bowl, beat the chicken egg, add salt and spices to taste, chopped chilled butter, two tablespoons of wheat flour. Mix the ingredients thoroughly until smooth. With your hands soaked in cold water, form small cutlets, roll them in flour and fry in preheated vegetable oil until golden brown on both sides. Then pour a little water into a frying pan with cutlets and simmer the cutlets over low heat under the lid until the moisture at the bottom completely evaporates. Remove the lid, turn the cutlets over, let the crust on the cutlets dry and turn off the heat.
Serve the cutlets to the table. Such a side dish as mashed potatoes, pasta, rice and buckwheat is perfect for them. A sauce made on the basis of mayonnaise and pickled cucumber with lemon juice and spices will complement the fish cutlets well.
Tuna refers to foods with a high protein content, so such fish is often included in the menu of athletes and people engaged in physical labor, as well as those who are on a diet. Phosphorus contained in fish is responsible for memory and attention, calcium is necessary to strengthen bones and teeth, vitamin E provides the beauty of skin and hair. However, there are contraindications to the regular use of this product in food. For example, pregnant women, people suffering from kidney failure, as well as those who are prone to allergies to seafood.

How to properly cut a whole fish into fillets? Remove the tail, head and fins. Cut the carcass along the spine to the spine. Turn it on its side. With a sharp knife, cut the meat from the backbone bone. Turn the carcass over and cut the fillet from the other side. Clean the inside by removing the black film, as it is bitter and will spoil the taste. Rinse and be sure to dry well.

Important! An incorrectly selected frying pan can ruin even the best recipe. All the details on how to choose the perfect frying pan for different dishes read here .

Any oils are useful only until a certain temperature is reached - the point of smoking, at which the oil begins to burn and toxic substances, including carcinogens, are formed in it. How to determine the roasting temperature and choose the best oil for frying, and which is better not to use at all, read here .