Savory Tuna and Seaweed Rolled Omelet
Savory Tuna and Seaweed Rolled Omelet
Super Simple Tuna and Seaweed Rolled Omelet (Add Seaweed for Extra Flavor!)
I decided to try this recipe after a strong recommendation from a colleague. The idea of a rolled omelet with tuna and seaweed, served warm over fluffy white rice, sounded incredibly delicious and appealing. It’s a simple yet satisfying dish that’s perfect for a quick meal.
Ingredients- 2 large eggs
- 2/3 can of tuna (drained, small can size)
- 1/2 sheet of dried seaweed (nori)
- Pinch of salt
- Vegetable oil, for cooking
Cooking Instructions
Step 1
First, crack 2 fresh eggs into a bowl.
Step 2
Whisk the eggs gently with a fork or whisk until the yolks and whites are well combined. You don’t need to whip them vigorously; just ensure they are evenly mixed.
Step 3
Add 2/3 of a small can of tuna, making sure to drain off all the oil thoroughly. A well-drained tuna will make the omelet lighter and less greasy. Add a pinch of salt to season the egg mixture.
Step 4
Stir the tuna and salt into the beaten eggs until everything is evenly distributed. You can use a fork to break up any large clumps of tuna.
Step 5
Heat a non-stick frying pan over medium-low heat. Add a generous amount of vegetable oil, enough to coat the bottom. Once the oil is shimmering, pour in the egg and tuna mixture. Tilt the pan gently to spread the mixture thinly and evenly.
Step 6
When the egg mixture is about 70-80% cooked (the edges will start to look set), tear the 1/2 sheet of dried seaweed into pieces and scatter them over the partially cooked egg. Try to do this before the egg is completely dry, so the seaweed sticks well.
Step 7
Once the seaweed is in place, carefully start to roll the omelet from one side towards the other, folding the cooked egg over the seaweed. Gently press down as you roll to help the layers adhere. If you’re new to this, you can fold the omelet in half first, then roll it.
Step 8
After the first roll, push the rolled omelet to one side of the pan. Pour in a little more of the egg mixture into the empty space, letting it flow underneath the already rolled part. Continue to cook and then roll the omelet again, incorporating the new layer as you go.
Step 9
Repeat this process of pouring, cooking, and rolling until all the egg mixture is used and you have a thick, rolled omelet. Finally, gently roll the omelet around in the pan for a minute or two to ensure all sides are evenly cooked and golden brown. Slice into bite-sized pieces and serve warm with rice.
