Tuna Omelet Roll: Rotolo di Frittata con Tonno
Tunan Omelet Roll: Rotolo di Frittata con Tonno might be just the main course you are searching for. This recipe covers 11% of your daily requirements of vitamins and minerals. This recipe serves 4. Watching your figure? This pescatarian recipe has 226 calories, 14g of protein, and 17g of fat per serving. If you have eggs, parsley leaves, olive oil, and a few other ingredients on hand, you can make it. To use up the flour you could follow this main course with the Apple Tart with Caramel Sauce as a dessert. From preparation to the plate, this recipe takes roughly 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.
Whisk in a generous pinch of salt and the milk.
Add 1 tablespoon olive oil to a 9-inch omelet pan over high heat.
Heat until the oil is hot, but not smoking.
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.
Let the frittata cool as you work with the fish. Repeat with the rest of the egg mixture, making 4 frittatas.
In a small saute pan, heat the remaining oil until hot but not smoking.
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.
Add the lemon juice and continue mixing until well-combined, about 3 minutes.
Gently spread the tuna mixture onto the exposed side of the cooled frittata, leaving a 1-inch border all around.
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.
Recommended wine: Merlot, Pinot Noir, Rose Wine
Merlot, Pinot Noir, and rosé Wine are great choices for Tuna. 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. The Provenance Vineyards Napa Valley Merlot with a 4.2 out of 5 star rating seems like a good match. It costs about 34 dollars per bottle.
Provenance Vineyards Napa Valley Merlot
Our 2006 Merlot isn't shy, with its deep, dark garnet hue and abounding aromas of rich blackcherry, cassis and clove. Approachable, integrated tannins frame the generous dark fruitflavors and coat the palate with soft velvet. The long, fruity finish, laced with autumn spices,ends with a lively cranberry zing. "This is a very classy wine from a gorgeous vintage. Takethat, Miles!" laughs Winemaker Tom Rinaldi, with a reference to the film Sideways.