Tuna Cutlets

(from Theresa Loving’s recipe box)

Ingredients

  • 1 7 oz. can tuna
  • 2 Tbsp. butter
  • 4 T. flour
  • 1/2 onion finely chopped
  • 1 stalk of celery minced
  • 1 carrot finely chopped
  • 1/4 tsp. pepper
  • 1/2 c. milk
  • 2 Tbsp. dried parsley
  • 1 tsp. salt
  • 1 1/2 cup soft bread crumbs

Directions

  1. Separate tuna into flakes. Melt fat in saucepan. Add four and blend. Add milk and cook until very thick. Remove from heat. Add tuna and other ingredients. Mix well. Form mixture into cutlets. Refrigerate about 2 hrs. Dip cutlets into egg and panko flakes. Fry until golden brown. (We usually Pam 9×13 pans and bake them in a 400 degree oven until hot and browned, about 30 minutes.)

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