The tuna and lemon omelette is an unusual but very good second course, perfect for when you return home at the last minute and you don’t know what to prepare. Who among us doesn’t have some eggs and some tuna at home? A bit like the classic roll of puff pastry, tuna and eggs save your dinner on many occasions. Here is an original and super tasty way to serve them on the table, very simple but few people think about;)

  • Doses for 2 people:
  • 4 eggs
  • 160 gr of canned tuna
  • 1/2 small onion
  • 1 lemon (peel)
  • parsley
  • salt
  • pepper
  • extravirgin olive oil
(100 ml = 3.4 fluid oz. – 100 grams = 3.5 ounces – 1 liter = 34 fluid oz. – 1 kilogram = 2.205 pounds – 100C° 212F° – 180C° 356F°)
  • preparation: 15 min
  • cooking: 10 min
  • total: 25 min

Method

How to make tuna and lemon omelette

First, whip the eggs with a little salt and pepper.

Chop parsley and onion and add them to the eggs, together with the well-drained tuna and grated lemon peel.

Heat a drizzle of oil in a non-stick pan, then pour the egg mixture and cook over medium low heat until it is completely curdled, then turn the omelette with a spatula or with the help of a lid and briefly cook the second side as well high flame.

The tuna and lemon omelette is ready, you can serve it hot, warm or even cold, depending on your taste.

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