Tuna Omelette

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!

Prep Time5

Cook Time20

Marinating time1

Total Time1 25

Servings: omelettes

Calories: 443kcal

Author: Heavenly Home Cooking

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