My gringo loves his tuna fish sandwich so much that he could eat this for lunch every day. But I never thought he'd love my mom's tuna fish tortilla recipe just as much! The tortilla resembles a thick omelet. This recipe is simple but very tasty and healthy. You can make it as an appetizer or an entrée.
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Ingredients
4 eggs
2 cans of chunk light tuna in water
1 onion, finely chopped
2 garlic cloves, finely chopped
Sal to taste (start with a couple of pinches and taste)
Parsley, finely chopped
Ground black pepper
Olive Oil
Preparation: Heat the oil in a medium frying pan over medium-low heat. Add onions, garlic and parsley. Cook and stir until tender and slightly brown.
Drain and flake tuna fish and mix in to onion mixture. Season with salt and pepper to taste and stir for a few minutes. Set aside and let mixture cool down.
Put the eggs in a bowl and whisk them until the egg yolks and whites are blended. Add in tuna and onion mixture.
In the same frying pan that you used to cook onion mixture add a bit of olive oil. When it's hot add the tuna and onion mixture.
Cook over low heat until the underside is golden and top starts to set, about 5 minutes.
Use spatula to loosen tortilla. Slide it onto plate. Put it back into the pan and cook until the bottom is set. Slide onto a serving platter.
If you serve the tortilla as an entree; you can serve with rice, mashed potatoes or with a salad. You can serve it hot or at room temperature.
I hope that your family enjoys this dish as much as mine!
Image via iStock
