Tuna Omelette
2 servings
60 minutes
Tuna omelette is a refined dish of French cuisine that combines the lightness of eggs with the rich flavor of tender tuna. It embodies the elegance and simplicity of French gastronomy, where each dish is crafted with attention to detail. Historically, the omelette was a favorite breakfast of French chefs, and the addition of tuna gives it a light marine note rich in protein and aromas. Onions sautéed until soft add a sweet depth, while corn oil highlights its velvety texture. This dish is perfect for morning awakening, a light dinner, or an exquisite snack. The omelette can be served with crispy baguette and fresh herbs, creating a harmonious blend of flavors.
1
Heat 2 tablespoons of corn oil in a pan. Add finely chopped onion to the pan and sauté on low heat until soft, without waiting for it to brown (about 5 minutes).
- Corn oil: 5 tablespoon
- Onion: 1 head
2
Add tuna to the pan and continue frying for a few more minutes, breaking the fish into pieces with a fork or spatula.
- Canned tuna in brine: 50 g
3
Heat the remaining oil in another pan, pour in the beaten eggs. When the eggs start to set, add the tuna in the middle, fold the omelet, and serve.
- Corn oil: 5 tablespoon
- Chicken egg: 4 pieces
- Canned tuna in brine: 50 g
- Salt: to taste
