One of Baby Dear’s favourite things to get in his lunchbox are leftover Tuna Cutlets from the previous night’s dinner. He loves it sandwiched between a soft bun with some crisp lettuce and juicy tomatoes. Add in a dash of ketchup and you have a quick, nutritious and easy lunch ready to go. A few days ago, while I was cleaning up and organizing my pantry, I found two cans of tuna hiding at the back. Luckily, they were still within their best before dates and I knew I wanted to use them up soon. For many, tuna sandwiches or tuna melts are the most common choices when it comes to using up canned tuna. For me though, not so much!
I always buy my cans with one thing in mind – Tuna Cutlets.
They’re a family favourite and make for a delightful weeknight dinner. Hubby Dear loves them alongside his comforting bowl of Dal-Chawal. I enjoy them alongside some lip-smacking Papaya & Mango Salad. And Baby Dear, well he’s just happy with a huge stack of them and a tiny bowl of ketchup to dunk into! When picking your canned tuna for this recipe, my preferred choice is to go for the ones stored in water and not oil. Unseasoned, and unflavoured, always. Also, always make extra. If you think you’ve made enough, definitely make more! ‘Coz why have cutlets for dinner on a weeknight when you can’t enjoy the leftovers the next day for lunch! Tried this recipe? Leave a Comment and let me know, also Rate it by clicking the number of stars on the recipe card. Want to share your version with me? Tag me on Instagram @hookedonheat
