I had some juicy Tuna steaks sitting in the freezer and on a Sunday morning just felt this urge to cook something different. The search yielded this excellent recipe from Amy, which if I might say so myself, turned out pretty awesome! I did make a few changes to suit my palate but thanks Amy for a really simple and yummy dish.
Picture Credit: Amy @ FeedingFinn
- 15 gms Butter
- 2 cloves of Garlic, crushed
- 3 Spring Onions, finely chopped
- 2 Tuna Steaks, about 100 gms each – Tuna Steaks from FishVish
- 6 Eggs
- 60 ml Milk
- 60 gms grated Cheddar or Monterey Jack cheese
- 30 gms grated Parmesan or Romana cheese
- 2 medium green chilies, finely chopped
- Salt, to taste
- Pre-heat the oven to 190°C or 375°F
- Completely thaw (it’s written using prawns as the product but the methd remains the same for all types of seafood) the Tuna Steaks and pat dry.
- Place the Tuna Steaks over an inch of water and steam for about 6-8 minutes or until it starts to flake. Remove from heat, flake the tuna in small chunks and place aside.
- Crack eggs into a bowl and whisk with the milk and cheese.
- Heat the butter in a frying pan (one that can go into an oven later) and fry the spring onion and garlic, over a medium-low heat, for about 4 minutes and add the green chilies and cook for another 1 minute.
- Add the tuna flakes and stir.
- Add salt to taste into the eggs and whisk quickly.
- Turn up the heat and pour the eggs over the tuna mixture.
- Allow the bottom to cook for 2-3 minutes and transfer pan to pre-heated oven until the eggs are cooked through – usually 4-5 minutes.
- They should have the consistency of a nice, wobbly custard.