Canned tuna cutlets with sour cream sauce

Step-by-step recipe

Step 1:

Place the contents of two cans of tuna in its own juice in a colander and drain all the liquid, squeezing it out with a silicone spatula.

Step 2:

Break two eggs into a bowl and beat with a whisk until smooth.

Step 3:

Place the drained tuna in a bowl with the egg.

Step 4:

Finely chop three long green onions and a small bunch of parsley and pour into the same bowl.

Step 5:

Grate the zest of one lemon into a bowl.

Step 6:

Add salt and pepper to taste, half a teaspoon of sweet paprika powder.

Step 7:

Mix the contents of the bowl thoroughly with your hands, kneading like dough.

Step 8:

Form small patties that look like flattened meatballs.

Step 9:

Pour vegetable oil into the frying pan, place the cutlets and fry for 2 minutes on each side.

Step 10:

Pour half a cup of sour cream or Greek yogurt into a clean, attractive small bowl.

Step 11:

Finely chop several small pickled cucumbers and place in a bowl with sour cream.

Step 12:

Finely chop the dill, pour it into the same bowl, add a teaspoon of French mustard and mix well.

Step 13:

Serve the cutlets on a large platter with a bowl of sauce in the center.

Cooking tips

Avoid tuna in oil—it's not suitable for patties. Choose canned tuna that's not as cheap as the cheapest. Salad-grade tuna is already the right consistency, but it might not be of the best quality—it's up to you.

Chop the ingredients well and mix thoroughly so that the cutlets do not fall apart.

Don't overcook the patties—the tuna is already cooked through, and the egg inside the patties only needs a little cooking. Just make sure they're golden brown.