I admit this recipe sounds a little strange. Canned tuna combined with eggs doesn’t really sound like something I want to eat. But somehow, it becomes something much better than it’s parts. The sweetness from the onions and the tangy, salty bite from the anchovies really makes this a memorable brunch or breakfast, and I bet you’ll keep coming back to this one.
Tuna Frittata
3 eggs
1 can Italian tuna in olive oil
3 anchovies
1/2 onion, minced
2 garlic cloves, minced
1/4 cup milk
1/2 cup grape tomatoes, halved
2 tablespoons parsley, chopped
1 tablespoon chives, chopped
1 tablespoon thyme, leaves removed from stems
Saute the onion, garlic, and anchovies in two tablespoons olive oil in a non-stick frying pan until translucent and softened, about 2 minutes. Meanwhile, combine the eggs, milk, and tuna in a bowl and flake apart the tuna. Season both with salt and pepper. Add the egg mixture to the frying pan and stir to combine with the onion mixture. Sprinkle the tomatoes and herbs over the top and when the edges start to set, move to a 375 degree oven for about 20 minutes or until the top looks cooked though. Allow to rest for a couple minutes until it sets up before cutting slices.
That sounds good!
There’s nothing like good, canned tuna! Yum!
looks and sounds yummy!
I’ve never been fond of cooked canned tuna, but that sounds good!