You will adore this savory omelet recipe with canned tuna and a fresh tomato salsa! It is also a quick and light dinner idea for warm summer evenings! A real must try.
I love omelets. Here at home we usually have omelets for breakfast.
With cheese, bacon or even a couple of leftovers from last nights dinner. Like sausages or beef patties. Excellent. Or should I say: egg-cellent!
I love eggs. Every week I buy a dozen of eggs at my local supermarket, and sometimes I even have to go out in the middle of the week to buy more. That’s how many eggs we eat on a weekly base.
I’m not very much into baking. So our eggs usually end up in omelets, hard boiled egg salads or soft boiled eggs for breakfast.
Omelet Recipe with Tuna & Tomato Salsa
But we also don’t say no to omelet dinners.
With fries of course! Omelet and fries, that’s delicious. When it’s cold and dark outside.
Now that the summer starts to get up to speed little by little, I’m more looking for a delicious but simple summer omelet recipe. And I want something else than the classic breakfast omelet with bacon, ham, tomatoes or mushrooms.
Something light and fresh. Crunchy and gooey.
I had kept the idea of this summer omelet with a fresh tomato salsa in the back of my mind for a while. But I thought that something was still missing, an extra flavor or different texture. And that’s when I added the canned tuna!
Not only does the flakey tuna a great job here, I also like the contrast in temperature: the hot omelet, lukewarm tuna and cold tomato salsa. It’s almost Japanese.
There’s a lot of fresh flavor in the salsa already so I decided to go for a plain and simple omelet with pepper and salt. Serve it with some grilled bread on the side.
This summer omelet is a quick and light dinner if you ask me!
- 6 medium eggs
- 7 oz cherry tomatoes (200 g)
- 3 medium fresh spring onions
- 7 oz canned tuna at room temperature (200 g)
- 1 tbsp lime juice
- sunflower oil
- Break the eggs in a large bowl and beat them well until foamy. Season with a little pepper and salt. Let it chill in the fridge until later.
- Wash and drain the cherry tomatoes. Then cut them into quarters and transfer them to a large salad bowl. Wash and clean the spring onions. Remove the roots. Chop the spring onions finely and add them together with the lime juice to the tomatoes. Season with a little pepper and salt to taste.
- Drain the tuna and roughly flake it with a fork. Heat some sunflower oil in a large non-stick pan. Pour in the beaten eggs and turn the heat down to medium.
- Cook until the omelet is set. Remove from the heat and cut the omelet into 4 wedges. Divide them over the plates. Garnish with the flaked tuna and the cold tomato salsa. Serve immediately.