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.

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.