Tuna cutlets are an idea for a quick, tasty and light dinner. In fact, you can prepare them in several ways, by adding your favorite ingredients. I combined tuna with vegetables. I chose carrots, onions and now in season fresh, aromatic greens. I also added a lot of lemon juice and lemon zest. For me, it’s a masterful combination. Simple, classic and really delicious. I prepared the cutlets in a mild version, because I also served them for dinner to children.
Preparation
Put the groats into a sieve and pour cold water over them. Put the pearl barley in a pot, pour boiling water, add a pinch of salt and a teaspoon of butter to taste. Bring the groats to a boil, reduce the heat to a minimum and cook over minimum heat, covered, until the groats absorb the water and soften. This should take about 20 minutes. After this time, turn off the heat and leave the groats covered for another 5-10 minutes. It should be cooked loose. Now add lemon juice, grated lemon zest and chopped dill to it, mix. Groats are ready to serve, cold can be a great addition to salads.
Ingredients:
for about 10 medium-sized cutlets
2 cans of tuna in Princes own sauce
1 medium-sized carrot
1 small onion
2 tablespoons chopped chives
2 tablespoons chopped dill
zest of 1/2 lemon
2 tablespoons lemon juice
pepper, salt to taste
1 egg
4-5 tablespoons of breadcrumbs or semolina (to set the mass)
rapeseed oil for frying
lemon pearl barley:1 cup of dry pearl barley + 2.5 cups of boiling water1-2 tablespoons of lemon juicezest of 1 lemon (1 teaspoon; lemon previously scalded)salt, freshly ground pepper1 teaspoon of chopped dill1 teaspoon of chilled butter
Scald the lemon in boiling water and wash it thoroughly, then grate the zest on the fine mesh of a grater. Drain the tuna from the brine, finely chop the greens and onion. Grate the carrot on a coarse grater. Put all the ingredients into a bowl, add spices to taste, lemon juice and zest and egg. Mix the whole thing. Finally, gradually add the breadcrumbs in such an amount that the mixture is consistent and firm. After thoroughly kneading the mass – it’s best to do it with clean hands, scoop small portions and form small cutlets (you can coat them in breadcrumbs, I skipped this step). Fry the cutlets in hot fat on both sides until golden. Drain with a paper towel. Serve with your favorite toppings.