May 12, 2012

Tuna Omelette


When I was about to begin college back in the early 90s (am revealing my age here now!), I moved from my province (Marinduque) to the big city (Quezon City, Metro Manila) where my university was located. This meant that I could not see my cousins as often as I wanted (we were neighbors and lived in the same town in Marinduque). 

Usually, during weekends I would visit their place so I could stay with them for a day or two and just enjoy their company. More often than not, if we are not watching a movie or malling (window shopping), we just stayed in their city apartment. I love those days --- if we just stayed home then it meant time would be spent singing our hearts out in front of the karaoke machine (this is the quintessential Filipino past time!). Thankfully, their neighbors tolerated our music and never once ever reported us to the authorities for violating the nuisance law.

For merienda (Filipino term for "snack"), we would often have our favorite Lucky Me Pancit Canton... sarap!!! (delicious!)


 Photo is from  http://nansantamaria.aminus3.com/image/2008-07-01.html.

Apart from munching on Lucky Me, one of my fave food memories was when we ate Tuna Omelette for lunch, courtesy of their super cook and all around help, Ate Lanie. Wow,   I do miss her world-class adobo too....but that would be for another post.  

Before I ever had Tuna Omelette in their house, I never really liked Tuna, especially the canned variety. Eeeewww. But I have been converted ever since and now am a canned Tuna lover.

When I am out of ideas on what to have for lunch (yes, there are such days) and all I can find in my pantry are canned tunas and a few eggs on my fridge, voila Tuna Omelette is my first choice. It's just comfort food for me and brings me back to those days in Sampaloc, Manila.  

Ingredients

2 cans of Tuna (pref. in oil, not the water packed ones cause they're tasteless)
2 eggs
Salt and pepper, to taste
a little oil, for frying 





Procedure

Heat a little oil in a frying pan.

Drain the liquid from the canned tuna and place it on a bowl.


Set the tuna on one side of the bowl and place the eggs beside it. Scramble the eggs.
Mix the tuna with the eggs. Season with salt and pepper.


I usually divide this  dish into four. I use a  measuring cup (1/3 cup capacity) to divide it evenly.


Once the oil and the pan are hot enough, fry each omelette. You can fry two or more at the same time depending on how big your pan is. Flatten the tuna to distribute it evenly and get an even browning. Fry till the egg has set and it's golden brown, roughly 3-4 minutes.




Flip and fry on the other side until it's fully cooked - golden brown and crispy.




Transfer to a plate and serve immediately with rice on the side and some peas too. Traditionally, we eat this with ketchup but my kids prefer mayo. So use whatever works for you.



Share:

12 comments

  1. reminds me of my younger years when my grandfather used to prepare this for me..missing home now.im so glad i found your blog.

    ReplyDelete
    Replies
    1. Thanks, Ysabelle! What a sweet story! You must have such a wonderful grandfather.

      Delete
  2. This sounds surprisingly delicious. I would add some green onions and garlic, I think. I will definitely try this. Thank you!

    ReplyDelete
    Replies
    1. Onions and garlic would add some delicious component to this easy dish. Hope you enjoy it!

      Delete
  3. Abby, this is a life saving recipe for me! I'm cutting WAY back on carbohydrate consumption this week and this will make a wonderful dish alongside a freshly made salad!
    I think it will taste amazing with some Sriracha sauce added to it!

    ReplyDelete
    Replies
    1. Hi Becca! Glad that this recipe maybe helpful to you. Wonderful to know that. The addition of Sriracha sounds perfect, I should try that. Thanks for stopping by. <3

      Delete
  4. Is the can of tuna, the smaller can? This is going to be an easy favorite at my house and a reason to buy flavored tuna :) Thanks!

    ReplyDelete
    Replies
    1. Small can of tuna but you can use the big one too and just adjust. It's not a difficult recipe at all.

      Delete
  5. Salamat for sharing! I remembered my grandma making this for me when she would watch me as a kid. I tried asking my mom how to make it, but it seems my grandma is the only chef in our family, and this was one of the recipe that she forgot to teach me! :)

    ReplyDelete
  6. I would suggest to add a tsp or more of "Balsamic Vinegar" to the omelette, it will enhance the flavor of tuna and it will give it a kick of sourness. yum!!!

    ReplyDelete
  7. I tried this as a quick breakfast. Cut the ingredients in half because I'm watching my weight. Let me just say... Delicious!!! Why have I never tried this before.

    Thanks for your post!

    ReplyDelete
    Replies
    1. We do love this and so glad you did, too!

      Delete

© Manila Spoon | All rights reserved.
Blogger Template created by pipdig