Tunafrittata Recipes

TUNA FRITTATA

Tuna Frittata image

A super quick mid-week meal that can be made with pantry ingredients. Another recipe I found in the first edition - September 2005 - of the new Australian magazine 'Notebook: ideas for living' and have adapted for posting here.

Provided by bluemoon downunder

Categories One Dish Meal

Time 15m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

2 (195 g) cans tuna in vegetable oil, drained, flaked
400 g cannellini beans, rinsed, well-drained
1 cup pecorino cheese, grated
baby spinach leaves
1 teaspoon dried oregano
8 eggs, lightly beaten
2 1/2 tablespoons olive oil
salt, to taste
fresh ground pepper, to taste

Steps:

Combine tuna, beans, pecorino, baby spinach leaves and oregano in a large bowl, add the eggs, season to taste with salt and freshly ground pepper, and mix well, using a fork.
Heat the oil in a large, heavy-based, non-stick pan over a medium-high heat; add the egg mixture and cook for 2-3 minutes until it is setting around the edges. Using a spatula or egg slide, slightly lift around the edges to allow some of the uncooked mixture to run under the sides. Cook for another 2-3 minutes or until it is set around the edges but still soft in the middle.
Invert the frittata onto a plate, and slide back into the pan for another 3 minutes or until almost cooked in the middle. Remove from the heat and allow the frittata to stand for 5 minutes in the pan.
Serve with warm crispy rolls and salad greens.

Nutrition Facts : Calories 554.4, Fat 26.8, SaturatedFat 5.9, Cholesterol 440.6, Sodium 491.4, Carbohydrate 26, Fiber 6.4, Sugar 1.1, Protein 50.7

FRITTATA WITH TUNA AND TOMATOES

Frittata with Tuna and Tomatoes image

Provided by Giada De Laurentiis

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 13

Ingredients

6 large eggs, beaten, at room temperature
Two 5-ounce cans tuna packed in olive oil, drained and flaked into 1/4 to 1/2-inch pieces, such as Flott
1/4 cup milk, at room temperature
3 tablespoons chopped fresh flat-leaf parsley
1 tablespoon anchovy paste
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon extra-virgin olive oil
1 tablespoon unsalted butter, at room temperature
2 Roma tomatoes, seeded and chopped
1 cup (8 ounces) mascarpone, at room temperature
1/2 teaspoon kosher salt
Zest of 1 small lemon

Steps:

Place an oven rack in the center of the oven and preheat to 400 degrees F.
For the frittata: Mix together the eggs, tuna, milk, parsley, anchovy paste, salt and pepper in a large bowl. Heat the oil and butter over medium-high heat in an oven-safe, 10-inch nonstick skillet. Add the egg mixture and cook, without stirring, for 5 minutes. Arrange the tomatoes on top of the egg mixture and cook until a crust forms on the underside and the sides of the mixture have set, about 3 minutes.
Place the skillet in the oven and bake until the center is set, for 6 to 8 minutes. Using a heat-resistant spatula, loosen the sides of the frittata and slide onto a serving plate.
For the topping: Mix together the cheese, salt and lemon zest in a medium bowl.
Cut the frittata into wedges and serve with a dollop of the topping.

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