Indian Tuna Cutlets


I’m so glad to have this recipe again! One of my college roommates made these once or twice and I loved them. She might have written her mom’s recipe down for me, but I don’t have it anymore. So this blog post was a welcome find. I made the cutlets with tuna, since that’s how my roomie made them. You could probably use any kind of ground meat and potatoes. Next time I make these I want to try beef with white potatoes.


2 sweet potatoes, peeled and boiled

2 cans tuna, drained

1cup chopped yellow onion

2 serrano peppers, minced

1inch ginger, minced

4 cloves of garlic, minced

1/2t garam masala

1/4t cayenne

1/4t turmeric

1/2t pepper

1 or 2 eggs, beaten, for dipping

1 1/2c almond meal for breading (or Panko)

Coconut oil for frying

Mash cooked sweet potatoes and let cool. Stir-fry onion, peppers, ginger, garlic over low heat with a bit of oil. When onions look soft, add tuna. Add mashed sweet potatoes to the mixture and remove from heat. When the mixture is cool enough to handle, form flattened patties about the size of a large egg. Put patties (cutlets) onto a plate and let them rest in the fridge for a few hours or overnight so that they hold their shape better.

Dip cutlets in egg and then coat in almond meal and shallow fry in a skillet, flipping once. Let excess oil drain by placing them on a paper towel after frying. Serve immediately or enjoy cold the next day.




Parmesan and Pesto Tilapia with Quinoa and Kale

Sadly, this post has no photos. I was a little overzealous in tidying up my phone, so the pictures got deleted. You’ll just have to make this yourself to see what it looks like!


I don’t have much experience cooking fish. The one time in college I baked a salmon filet, I left it on the counter all night and couldn’t eat it the next day.

When I joined Sam’s Club last weekend, I picked up a bag of tilapia filets, and I’m excited to have found some yummy ways to cook it. Dinner was inspired by this basic recipe.

4 4oz tilapia filets, frozen

4T basil pesto

3T grated parmesan cheese

Lemon juice, salt and pepper (optional)

Arrange filets on foil or parchment on a baking sheet and sprinkle with cheese and pesto. Shake lemon juice and spices on top, if desired. Bake at 425 for 20 minutes, or til fish is flaky.

In the meantime, cook 1c quinoa on the stove, and saute 2 large handfuls of kale in olive oil. Kale takes a while to get soft like this. You may want to begin cooking it before the fish.

When the fish is done, you could certainly top with diced tomatoes or more cheese, but mine was delicious right out of the oven. I liked the saltiness of the cheese with the fish without it being overpowering.

Check back soon for more ways to cook tilapia! (With photos, I promise!)