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    Home » Eggs & Potatoes » Tuna Omelette

    Tuna Omelette

    First Published: Apr 27, 2021 · Modified: May 4, 2021 by Sandra · This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases with no additional cost to you.

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    This healthy, delicious, and hearty tuna omelette is made with fresh ahi tuna steaks, capers, and fresh dill. Fresh marinated tuna steaks make for a supple and flavorful alternative to canned tuna, which is often dry, stripped of nutrients, and loaded with preservatives. This is an omelette that you will want to make again and again!
    Jump to Recipe
    Overhead view of tuna omelette with text overlay on a white plate with a sprig of dill and sliced lemons and a gold fork
    Overhead view of tuna omelette with text overlay on a white plate with a sprig of dill and sliced lemons and a gold fork
    Overhead view of tuna omelette on a white plate with a sprig of dill and sliced lemons and a gold fork

    If you love a steak omelette, then you will love this fresh tuna omelette! Tuna is the seafood version of steak, but much healthier. You also treat the tuna much like steak in that it gets a nice simple marinade to add flavor and tenderness. You can easily prepare and place the tuna in the marinade the night before. It will sit in your fridge overnight and be ready to go in the morning! You really can't go wrong here.

    Jump to:
    • 🐟 Ingredients
    • 📝 Instructions
    • 🍳 Equipment
    • 💡 Tips for Success
    • 🥚 Related Recipes
    • 📖 Recipe

    🐟 Ingredients

    Tuna omelette ingredients
    Just a few simple, fresh ingredients are all that you need to make this amazing tuna omelette!
    • ½ pound ahi tuna steaks. ¼ pound each if using two steaks.
    • 2 tablespoons soy sauce.
    • 3 tablespoons olive oil. Divided.
    • 1 teaspoon minced garlic.
    • 1 teaspoon lemon juice.
    • 6 large eggs.
    • 2 tablespoons butter. Divided.
    • ½ teaspoon salt. Adjust to taste.
    • ¼ teaspoon pepper. Adjust to taste.
    • 1½ teaspoon non-pareil capers.
    • 2 teaspoons fresh dill. Chopped. If you find the flavor of dill to be too strong, you can substitute thyme or basil.

    Make Ahead Tip

    Prepare the simple marinade the night before. Add the tuna steaks to the marinade, cover with plastic wrap, and place in your fridge overnight. They will be ready to go the next morning!

    📝 Instructions

    Step 1. In a small bowl, combine soy sauce, 2 tablespoons olive oil, minced garlic and lemon juice to make a marinade.

    Place tuna steaks in a small bowl and pour marinade over the top. Make sure steaks are fully coated with marinade, cover with plastic wrap, and refrigerate at least one hour or overnight.

    Overhead view of olive oil being poured into a skillet
    Step 2. In a non-stick skillet, add 1 tablespoon olive oil and heat over high heat. Allow 2-3 minutes to heat. The skillet should be very hot.
    Overhead view of tuna steaks cooking in a skillet
    Step 3. Pat tuna steaks dry with a paper towel then add to skillet and sear for 1-2 minutes per side. Tuna will be rare inside.
    Remove steaks to a cutting board and allow to rest for 3 minutes. Wipe out skillet with a paper towel.
    Overhead view of eggs and salt and pepper in a blender
    Step 4. Meanwhile, add eggs and salt and pepper to a blender and blend for about 1 minute. Alternatively, you can add the eggs and salt and pepper to a medium bowl and whisk vigorously for 1-2 minutes.
    Seared ahi tuna slices on a cutting board
    Step 5. Thinly slice tuna steaks and season with lemon juice if desired. It's okay that they are rare inside. They will cook a bit more inside the omelette. You do not want to overcook the tuna because that will make it dry and rubbery.
    Overhead view of butter melting in a skillet
    Step 6. Melt 1 tablespoon butter in skillet over medium heat.
    Overhead view of uncooked beaten eggs in a skillet
    Step 7. Add half of the egg mixture and cook until warmed and the edges are beginning to set, about 30 seconds.
    Overhead view of red spatula pushing in edges of partially cooked omelette in a skillet
    Using a heatproof spatula, lift the cooked edges and gently push them toward the center. At the same time, lift and tilt the pan to allow the liquid egg on top to flow underneath, then cook for 30 seconds longer.
    Side view of red spatula pushing in edges of partially cooked omelette in a skillet
    Repeat as necessary along the perimeter until no liquid egg remains.

    Step 8. When the eggs are almost set but still moist on top, lay ½ of the tuna slices on one side of the omelette.

    Step 9. Sprinkle ½ of the capers and dill over the top of the tuna slices.

    Overhead view of cooked omelette in a skillet
    Step 10. Using a wide spatula, fold the untopped half of the omelette over the filled half. Allow to cook about 30 seconds longer to allow the omelette to meld together. Slide the omelette onto a serving plate.

    Repeat steps 7-10 for the second omelette. Serve warm.

    🍳 Equipment

    • Medium bowl.
    • Medium non-stick skillet.
    • Heatproof spatula.
    • Blender or large bowl.
    Front view of tuna omelette on a white plate with fresh dill
    Fresh tuna really makes this omelette shine. No canned tuna here!

    💡 Tips for Success

    A few tips to get you off and running to make the perfect omelette:

    • Use a non-stick skillet. A non-stick skillet will make it easier to lift the edges of the eggs as necessary cook and achieve a beautiful omelette.
    • Blend the eggs in a blender, along with salt and pepper, before adding them to the skillet. This will make for a fluffier omelette.
    • When the egg edges begin to set, gently lift the edge and push it toward the center of the pan. Then gently tilt the pan so that the uncooked liquid can flow underneath. Continue working your way around the perimeter as necessary until no liquid egg remains.
    • When adding the filling, only add it to one half of the omelette then use a heatproof spatula to cover that half with the unfilled half.

    🥚 Related Recipes

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      California Omelette
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      Vegetable Omelette
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      Keto Omelette
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      Cheesy Scrambled Eggs 8 Ways

    See more egg recipes →

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    📖 Recipe

    Overhead view of tuna omelette on a white plate with a sprig of dill and sliced lemons and a gold fork

    Tuna Omelette

    Heavenly Home Cooking
    This healthy, delicious, and hearty tuna omelette is made with fresh ahi tuna steaks, capers, and fresh dill. Fresh marinated tuna steaks make for a supple and flavorful alternative to canned tuna, which is often dry, stripped of nutrients, and loaded with preservatives. This is an omelette that you will want to make again and again!
    5 from 1 vote
    Print Recipe
    Prep Time 5 mins
    Cook Time 20 mins
    Marinating time 1 hr
    Total Time 1 hr 25 mins
    Course Breakfast
    Cuisine American
    Servings 2 omelettes
    Calories 443 kcal

    Equipment

    Medium non-stick skillet
    Heatproof spatula
    Medium bowl
    Blender
    Prevent your screen from going dark

    Ingredients
     
     

    • ½ pound ahi tuna steaks ¼ pound each
    • 2 tablespoons soy sauce
    • 3 tablespoons olive oil Divided.
    • 1 teaspoon minced garlic
    • 1 teaspoon lemon juice
    • 2 tablespoons butter Divided.
    • 6 large eggs
    • ½ teaspoon salt
    • ¼ teaspoon pepper
    • 1½ teaspoon non-pareil capers
    • 2 teaspoons fresh dill Chopped.

    Instructions
     

    • In a small bowl, combine soy sauce, 2 tablespoons olive oil, minced garlic and lemon juice to make a marinade.
      Place tuna steaks in a small bowl and pour marinade over the top. Make sure steaks are fully coated with marinade, cover with plastic wrap, and refrigerate at least one hour or overnight.
    • In a non-stick skillet, add 1 tablespoon olive oil and heat over high heat. Allow 2-3 minutes to heat. The skillet should be very hot.
    • Pat tuna steaks dry with a paper towel then add to skillet and sear for 1-2 minutes per side. Tuna will be rare inside.
      Remove steaks to a cutting board and allow to rest for 3 minutes. Wipe out skillet with a paper towel.
    • Meanwhile, add eggs and salt and pepper to a blender and blend for about 1 minute. Alternatively, you can add the eggs and salt and pepper to a medium bowl and whisk vigorously for 1-2 minutes.
    • Thinly slice tuna steaks and season with lemon juice if desired.
    • Melt 1 tablespoon butter in skillet over medium heat.
    • Add half of the egg mixture and cook until warmed and the edges are beginning to set, about 30 seconds. Using a heatproof spatula, lift the cooked edges and gently push them toward the center. At the same time, lift and tilt the pan to allow the liquid egg on top to flow underneath, then cook for 30 seconds longer. Repeat as necessary along the perimeter until no liquid egg remains.
    • When the eggs are almost set but still moist on top, lay ½ of the tuna slices on one side of the omelette.
    • Sprinkle ½ of the capers and dill over the top of the tuna slices.
    • Using a wide spatula, fold the untopped half of the omelette over the filled half. Allow to cook about 30 seconds longer to allow the omelette to meld together. Slide the omelette onto a serving plate.
      Repeat steps 7-10 for the second omelette. Serve warm.

    Notes

    Tips for Success
    A few tips to get you off and running to make the perfect omelette:
    • Use a non-stick skillet. A non-stick skillet will make it easier to lift the edges of the eggs as necessary cook and achieve a beautiful omelette.
    • Blend the eggs in a blender, along with salt and pepper, before adding them to the skillet. This will make for a fluffier omelette.
    • When the egg edges begin to set, gently lift the edge and push it toward the center of the pan. Then gently tilt the pan so that the uncooked liquid can flow underneath. Continue working your way around the perimeter as necessary until no liquid egg remains.
    • When adding the filling, only add it to one half of the omelette then use a heatproof spatula to cover that half with the unfilled half.
     

    Nutrition Facts

    Calories: 443kcal (22%)Carbohydrates: 2g (1%)Protein: 45g (90%)Fat: 27g (42%)Saturated Fat: 7g (44%)Trans Fat: 1gCholesterol: 601mg (200%)Sodium: 881mg (38%)Potassium: 506mg (14%)Fiber: 1g (4%)Sugar: 1g (1%)Vitamin A: 3297IU (66%)Vitamin C: 2mg (2%)Calcium: 98mg (10%)Iron: 4mg (22%)

    Nutritional information provided is for one serving and is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

    Total Servings 2 omelettes
    Keyword easy, for two, healthy, hearty, Keto-friendly, Low carb, quick, savory, small batch, summer recipe
    Tried this recipe?Let us know how it was!
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    Sandra Pennell

    Hi, I'm Sandra! I believe that you can make a hearty and satisfying breakfast even if you're short on time. Here I share my best recipes which will hopefully help you start your day with ease, nourishment and joy.

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