Tomato salsa
Make your homemade salsa smoky with chargrilled tomatoes and jalapeño chillies, then serve in big bowls with plenty of tortilla chips for dunking
Tuna tortilla
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Skip to ingredients
- 120ml extra-virgin olive oil
- 1 onionvery finely sliced
- 2 garlic clovesfinely chopped
- 220g jar of tuna steak in olive oildrained
- 1 tbsp finely chopped flat-leaf parsley
- 5 eggs
Nutrition: per serving
- kcal862
- fat76.6g
- saturates12.5g
- carbs6.4g
- sugars4.5g
- fibre2g
- protein36g
- salt1.2g
Method
step 1
Heat 3 tbsp of the olive oil in a large frying pan over a medium-low heat. Cook the onion for 10-15 mins or until soft. Add the garlic and cook for a few minutes more.
step 2
Tip into a bowl and add the tuna. Flake up the tuna with a fork and mix everything together. Stir in the parsley. In a separate bowl, beat the eggs, then pour them over the tuna mixture and season.
step 3
Pour the remaining oil into an 18-20cm non-stick frying pan and put over a high heat. When the oil is hot, add the egg mixture. Swirl the pan until the mixture starts to set around the edges, then reduce the heat to medium-low and cook for 4-5 mins or until the tortilla just starts to set. The bottom and sides should be golden but the middle will still be quite loose. Cover the pan with a flat lid or board and carefully turn out the tortilla. Don't worry that it is still quite runny, it will come back together when you continue to cook it.
step 4
Slide the tortilla back into the pan and, over a low heat, use a spatula to tuck the edges under to give it its characteristic curved look. Cook for a couple more minutes, then turn out on to a board and serve. It should still be juicy in the middle when you cut into it.
