I had some juicy Tuna steaks sitting in the freezer and on a Sunday morning just felt this urge to cook something different. The search yie...

Tuna Frittata

18 February 2016


I had some juicy Tuna steaks sitting in the freezer and on a Sunday morning just felt this urge to cook something different. The search yielded this excellent recipe from Amy, which if I might say so myself, turned out pretty awesome! I did make a few changes to suit my palate but thanks Amy for a really simple and yummy dish.

Picture Credit: Amy @ FeedingFinn

INGREDIENTS
  • 15 gms Butter
  • 2 cloves of Garlic, crushed
  • 3 Spring Onions, finely chopped
  • 2 Tuna Steaks, about 100 gms each - Tuna Steaks from FishVish
  • 6 Eggs
  • 60 ml Milk
  • 60 gms grated Cheddar or Monterey Jack cheese
  • 30 gms grated Parmesan or Romana cheese
  • 2 medium green chilies, finely chopped
  • Salt, to taste
DIRECTIONS
  1. Pre-heat the oven to 190°C or 375°F
  2. Completely thaw (it's written using prawns as the product but the methd remains the same for all types of seafood) the Tuna Steaks and pat dry.
  3. Place the Tuna Steaks over an inch of water and steam for about 6-8 minutes or until it starts to flake. Remove from heat, flake the tuna in small chunks and place aside.
  4. Crack eggs into a bowl and whisk with the milk and cheese.
  5. Heat the butter in a frying pan (one that can go into an oven later) and fry the spring onion and garlic, over a medium-low heat, for about 4 minutes and add the green chilies and cook for another 1 minute.
  6. Add the tuna flakes and stir.
  7. Add salt to taste into the eggs and whisk quickly.
  8. Turn up the heat and pour the eggs over the tuna mixture.
  9. Allow the bottom to cook for 2-3 minutes and transfer pan to pre-heated oven until the eggs are cooked through - usually 4-5 minutes.
  10. They should have the consistency of a nice, wobbly custard.

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