Tuna omelet
April 21, 2013 • Category: Main Dish
The idea for this omelet came from Joel Robuchon’s book on his Sunday menus (Les Dimanches de Joel Robuchon); the famed French chef is known for his classic, down-to-earth cuisine and this one was entitled omelette du prêtre or priest omelet. It is a perfect solution when you have just a few minutes to spare. A can of tuna, a few eggs, some herbs or a shallot are all that’s needed.
INGREDIENTS: 2 servings
- 4 large eggs
- 1/4 cup of chopped dill or parsley or onion or shallots (or both)
- 1 can tuna (3 oz)
- olive oil, as needed
- salt, pepper
Mix the ingredients in a bowl; heat 1/3 cup of olive oil in a skillet; pour the omelet and cook for a few minutes until set, pushing the uncooked batter into the hot skillet with a wooden spatula. Serve.
Last days of cool weather in Deir el-Qamar (Chouf mountains).
Comments
17 Comments • Comments Feed
Rosa says:
A wonderful omelet! Humble, yet really tasty.
Cheers,
Rosa
On April 21, 2013 at 11:24 am
josé antonio says:
I want one for dinner. It looks great.
On April 21, 2013 at 12:00 pm
Susan says:
I never thought of putting tuna in an omelet but I love it! Can’t wait to try.
On April 21, 2013 at 4:55 pm
vagabonde says:
What a great idea Joumana! My husband loves tuna but I have never placed it in an omelette – but now I shall. I think I could even add other herbs in it, like tarragon, or fresh rosemary. Then maybe a hint of Tabasco sauce to spice it a bit – yes, a great idea.
On April 21, 2013 at 6:29 pm
Belinda @zomppa says:
So simple and yet a perfectly made omelet!
On April 21, 2013 at 10:57 pm
Chiara says:
It looks tasty ! have a good week Joumana!
On April 21, 2013 at 11:26 pm
Magda says:
I would have never thought to make a tuna omelet. It looks delicious and I LOVE your first photo, Joumana.
On April 22, 2013 at 4:57 am
Lisa the Gourmet Wog says:
I often have a leftover egg and a can of tuna in my fridge when there is nothing else to eat. I’ve actually never thought of combining the two! This is a great recipe
On April 22, 2013 at 8:20 am
Hélène (Cannes) says:
J’aime ce livre mais je me rends compte que je suis passée à côté de cette omelette … Et elle me plaît bien ! ;o)
Bises
Hélène
On April 22, 2013 at 10:02 am
twbarritt says:
I’ve always wondered about tuna in an omlette but never tried it. I think this is going to become my go-to supper!
On April 22, 2013 at 10:19 am
Silkroadgourmet says:
How wonderfully Phoenician of you, Joumana!
The pursuit of tuna was one of the things that sent your people out of Tyre and into the rest of the Mediterranean.
Also reminds me of some Roman patinas – simple and delicious!
On April 23, 2013 at 7:17 am
Joumana says:
@SilkRoadGourmet: gee, and here I thought I was promoting a French chef! 🙂 how erudite of you, always in awe of your knowledge!!!
On April 23, 2013 at 7:18 am
Gabi says:
That image of the chouf mountains is breathtaking. I never imagined Lebanon being so beautiful. I’ll definitely have to visit some time.
On April 23, 2013 at 9:15 am
Rabz says:
Looks delish. I love anything with tuna.
On April 23, 2013 at 7:10 pm
rebecca says:
looks delicious why haven’t I thought of this before adding tuna yum
On April 23, 2013 at 8:59 pm
weavethousandflavors says:
I love this Joumana and perfect for quick low carB dinners I am always on the look out for! THANKS 🙂
chow! Devaki @ weavethousandflavors
On April 24, 2013 at 7:28 am
domi says:
” Thon ” omelette est très belle et a l’air délicieuse….
On April 28, 2013 at 5:03 am