Savory Tuna Rolled Omelet
Savory Tuna Rolled Omelet
A Delightfully Fluffy and Savory Egg Recipe! How to Make Tuna Rolled Omelet
Today, we’re making a simple and delicious egg dish that you can whip up anytime: Tuna Rolled Omelet! Unlike a standard rolled omelet, we’ve added tuna to bring out a wonderfully savory and rich flavor.
Ingredients- 3 large eggs
- 1 handful of chopped green onions (scallions)
- 3 pinches of salt
- 3 Tbsp tuna, drained
- Cooking oil (for frying)
- Ketchup (for garnish)
Cooking Instructions
Step 1
First, finely chop about a handful of green onions. Wash them thoroughly to remove any dirt and trim off the roots. Slice them into small, bite-sized pieces, about 0.5 cm thick. Finely chopped green onions distribute better and add a pleasant texture to the omelet.
Step 2
In a medium bowl, crack the 3 eggs. Add 3 generous pinches of salt to season the eggs. Whisk the eggs with a fork or whisk until the yolks and whites are well combined and lightly frothy. Be careful not to over-whisk, as this can make the omelet tough; aim for a smooth, even consistency.
Step 3
Add the finely chopped green onions to the whisked egg mixture. Gently stir them in to ensure they are evenly distributed throughout the eggs. The green onions will add a subtle sweetness and fresh aroma to the rolled omelet.
Step 4
Prepare the star ingredient: the tuna! If using canned tuna, it’s crucial to drain the oil thoroughly. Place the tuna in a fine-mesh sieve and use the back of a spoon to press out as much oil as possible. This step prevents the omelet from becoming greasy and enhances the savory tuna flavor. You’ll need about 3 tablespoons of drained tuna.
Step 5
Now, let’s cook the rolled omelet. Heat a non-stick frying pan over medium-low heat and add a drizzle of cooking oil. Once the oil is shimmering, pour in the egg mixture. Tilt the pan to spread the egg mixture evenly into a thin layer. Let it cook until the edges begin to set slightly.
Step 6
When the egg mixture is about 70% cooked (still slightly moist on top), carefully spread the drained tuna in a long line over the egg, towards one side of the pan. Try to make the tuna line as even as possible for a balanced filling in your rolled omelet.
Step 7
Time to roll! Using a spatula or chopsticks, gently fold the edge of the cooked egg over the tuna. Continue to roll the omelet tightly towards the opposite side of the pan. If needed, you can add a little more oil to the pan and pour a small amount of remaining egg mixture around the edges as you roll to help seal it. Continue rolling the omelet, repeating the process of folding and adding more egg if desired, until all the egg is used and you have a cylindrical shape. Cook over low heat, turning occasionally, until golden brown and cooked through.
Step 8
Once the rolled omelet is cooked to perfection, carefully remove it from the pan and place it on a cutting board. You can optionally shape it using a sushi mat while it’s still warm. Let it cool slightly before slicing into 1.5 to 2 cm thick pieces. Slicing it while hot can cause it to fall apart, so allow it to firm up a bit.
Step 9
For a final touch, add a decorative swirl of ketchup over the sliced rolled omelet. This adds a pop of color and a hint of tangy sweetness that complements the savory flavors.
Step 10
And there you have it – a delicious Tuna Rolled Omelet, perfectly combining the rich taste of tuna with the delicate texture of eggs! Enjoy this delightful dish as a satisfying meal, a simple side dish, or even a tasty snack.
