Tuna cutlet

This year-round dish is delicious accompanied by tartar sauce and a salad of fresh lettuce and sliced onion.  It’s worth pointing out that when buying the tuna, there’s no need to select the most expensive as it is going to be cooked before being eaten.

Ingredients

Cutlets

• 150 to 200g sashimi tuna (ie raw).
• 1 egg
• 1 to 2 cups of breadcrumbs

Tartar sauce

• 3 tablespoons mayonnaise
• 2 tea spoons fresh lemon juice
• 1/6 of an onion
• 6 to 8 pickled shallots
• 1 boiled egg
• 1 to 2 pinches of chopped parsley

Method

Prepare the tartar sauce first.  Mince the boiled egg, the pickled shallots and the onion. Blanch the onion for 3 minutes. Put all the ingredients into a bowl and mix them together.

Next, sprinkle a pinch of salt and pepper on the block of tuna. Prepare three dishes with flour, the beaten egg and one in which to shake off excess flour.

Dip the tuna in the beaten egg, and place the cutlet onto the bed of breadcrumbs. Cover the other side of the tuna with breadcrumbs, pressing down gently with your hands. Shake off any excess breadcrumbs.

Preheat the oil (170 degrees centigrade) and let the tuna slide gently into the oil. When the surface of the tuna turns brown, turn the cutlet around so that it cooks evenly.

As the tuna would normally be eaten raw, it can be cooked quickly on a medium heat.

Once both sides are evenly brown, take the tuna from the oil and drain it on a tray.

Finally, cut the tuna into bite size strips and pour a dash of the tartar sauce over it. Serve together with a salad of fresh lettuce and sliced onion.