Homemade Tuna Schnitzel

👨‍🍳 Method

For the Meatball mix

1. 1
   Mix the tuna with the egg, flour, cumin, paprika, salt and black pepper until evenly combined.

For the Crispy Coating

1. 2
   Beat the egg in a wide bowl.

   Bowl

   💡Work with one "dry" hand for the dry coating and one "wet" hand for the egg, so your fingers don't get caked in layers of coating.
2. 3
   Spread the crumbs on another flat plate.

To assemble

1. 4
   Wet your hands and shape the mixture into flat schnitzels 1 cm thick.

   💡Wet hands don't stick to the mixture, and the schnitzel comes out smooth and evenly thick: that way it cooks through before the coating browns too much.
2. 5
   Coat each schnitzel in the coating on both sides, pressing lightly so it sticks.
3. 6
   Heat the oil in a skillet over medium-high heat. Fry the schnitzels 3–4 minutes on each side, until golden and cooked through.

   ⚙ Pan-fryingStoveFrying pan

   💡What you brown (meat, patties, schnitzel) goes into hot oil: in lukewarm oil it soaks it up and comes out greasy. For onion and garlic that you soften, oil heated over medium or low heat is enough; do not wait for it to smoke.
4. 7
   Place the schnitzels on paper towels and serve with lemon wedges.

   Paper towels