Tuna Omelet Roll: Rotolo di Frittata con Tonno

Name: Tuna Omelet Roll: Rotolo di Frittata con Tonno
Prep time: 24 min
Cook time: 24 min
Total time: 24 min
Yield: 4
Cuisine: Global
Ingredients: 4 eggs; 2 Tbsps all-purpose flour; 1 clove garlic; 1 lemon, juiced; 2 Tbsps milk; 99 grams good-quality oil packed tuna, drained; 3 Tbsps extra-virgin olive oil; 1 Tbsp chopped parsley leaves; 4 servings Salt; 4 fillets salt-packed anchovy fillets, rinsed and de-boned

Tunan Omelet Roll: Rotolo di Frittata con Tonno is a pescatarian recipe with 4 servings. This main course has 226 calories, 14g of protein, and 17g of fat per serving. This recipe covers 11% of your daily requirements of vitamins and minerals. A mixture of parsley leaves, flour, milk, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the eggs you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert. From preparation to the plate, this recipe takes about 24 minutes.

Instructions

Watch how to make this recipe.

In a small mixing bowl, mix the eggs and the flour, using a fork or whisk to break up any clumps of flower.

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All Purpose Flour

Egg

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Mixing Bowl

Whisk

Whisk in a generous pinch of salt and the milk.

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Milk

Salt

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Whisk

Add 1 tablespoon olive oil to a 9-inch omelet pan over high heat.

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Olive Oil

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Frying Pan

Heat until the oil is hot, but not smoking.

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Cooking Oil

Add 1/4 the egg mixture to the pan and cook the frittata on 1 side until the eggs are cooked and the underside is golden brown. Using a spatula, carefully lift the frittata from the pan and gently lay it on a clean cutting board or work surface, keeping the browned side face down.

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Egg

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Cutting Board

Spatula

Frying Pan

Let the frittata cool as you work with the fish. Repeat with the rest of the egg mixture, making 4 frittatas.

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Fish

Egg

In a small saute pan, heat the remaining oil until hot but not smoking.

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Cooking Oil

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Frying Pan

Add the garlic, parsley, tuna and anchovies and, using a wooden spoon, stir gently over medium-high heat. The tuna and anchovies will begin to blend into a paste-like mixture.

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Anchovies

Parsley

Garlic

Tuna

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Wooden Spoon

Add the lemon juice and continue mixing until well-combined, about 3 minutes.

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Lemon Juice

Remove from the heat.

Gently spread the tuna mixture onto the exposed side of the cooled frittata, leaving a 1-inch border all around.

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Spread

Tuna

Roll up the frittata, taking care not to crack or open the frittata. Wrap parchment paper around the rolled omelet, and let rest for a few hours in the refrigerator. Slice into bite-sized rounds, keeping the parchment paper intact.

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Roll

Wrap

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Baking Paper

Equipment

Ingredients

Servings:

eggs 2Tbsps

all-purpose flour 1clove

garlic 1

lemon, juiced 2Tbsps

milk 99grams

good-quality oil packed tuna, drained 3Tbsps

extra-virgin olive oil 1Tbsp

chopped parsley leaves 4servings

Salt 4fillets

salt-packed anchovy fillets, rinsed and de-boned

Recommended wine: Merlot, Pinot Noir, Rose Wine

Tunan on the menu? Try pairing with Merlot, Pinot Noir, and rosé Wine. Though fish is often paired with white wine, 'meatier' fish like tuna can absolutely go with red wine. A Rosé will also pair nicely, particularly if your tunan is prepared with ingredients better suited to a white wine. One wine you could try is Darioush Signature Merlot. It has 4.4 out of 5 stars and a bottle costs about 69 dollars.