I grew up eating tuna cutlets and now I get such joy out of making them for my family. Everybody loves them! This recipe was given to me by my mum, although now I add a slight twist.

It is the perfect quick and easy midweek meal using just a handful of store cupboard ingredients. In our house, we call them tuna cutlets but they can also be described as tuna kebabs or tuna burgers.

Makes 18 cutlets, serves 4-6 (depending on how many you want of course!)

Ingredients needed for tuna burgers or cutlets

3 x 200g (150g drained weight) tinned tuna in spring water
1 ½ medium red onions (about 200g)
3 eggs
Approx. 40g medium Matzo Meal (as I mentioned in my How to Make Homemade Meatballs in 6 Easy Steps I was brought up in a Jewish household so I’m used to using matzo meal but breadcrumbs would work just as well)
Salt, pepper, paprika and chilli to taste (these flavours work really well but you could add any others you like)

Method of making tuna burgers or cutlets

Step 1 – Fry the onions

Chop the onions and fry them in a non-stick frying pan on a low heat until soft. Tip: put a lid on the pan to quicken the process and ensure softness.
Leave them to fry gently while you start making the cutlets.

Step 2 – Making the tuna burgers or cutlets mix

In a large mixing bowl, add the tuna, eggs, matzo meal (or breadcrumbs) and mix together.

Adjust the matzo meal or breadcrumbs to ensure the right consistency of the mixture. You don’t want it too wet otherwise the cutlets will break when you fry them and you don’t want it too dry or they will become too dense.

Tip: Once you have mixed the ingredients together, use your hands to do a final mix and feel the texture. You should be able to make a shape with the mixture between your hands.

By this time, the onions should be soft. Add them to the mixture along with the salt, pepper, paprika and chilli and give a final mix so that all the ingredients are incorporated.

Step 3 – Making the tuna burgers or cutlets shape

With slightly wetted hands, take some of the mixture and squeeze it gently from one hand to the other.

Then roll the mixture into a ball and flatten it between your palms so it is about 1cm thick.

Tip: Don’t make them too small or they will just soak up too much oil when frying.

Step 4 – Frying the tuna burgers or cutlets

On a medium heat, heat up a few inches of oil in a deep frying pan. When the oil is hot (the cutlets should sizzle when placed in the oil), add the cutlets to the pan, however many will fit.

You might need to fry them in batches depending on how big your frying pan is.

Fry on one side until golden brown and then turn them over and fry on the other side, again until golden brown.

Once they are ready, drain them slightly when lifting them out of the pan and then place them on a sheet of kitchen roll to soak up the rest of the oil.

Serving suggestion

You can eat the tuna burgers or cutlets hot or cold and can be reheated. You can also freeze them, just make sure they are fully defrosted before eating.

Serve with potatoes or sweet potatoes in any form – roasted, boiled, steamed, mashed, wedges or chips.

Have some steamed, boiled or roasted vegetables on the side too such as broccoli, carrots, peas, corn, cauliflower, parsnips – whatever you like really. And if you’re like my sister then a dollop of ketchup or mayonnaise goes well with this tuna cutlet/burger recipe too!

Tuna Cutlet/Burger Recipe Video – Step by step guided video

I hope you found this post useful with a really quick and easy meal idea for the whole family. It certainly goes down well in my house whenever I make them. Good luck and enjoy!

Thanks and speak soon!

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