Tuna, potatoes, eggs and pineapple Recipe

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If you want to prepare a nutritious recipe to please the whole family, this recipe of tuna, potatoes, eggs and pineapple is perfect for you. Combines different flavors and nutrients that everyone likes! Enjoy!

Tuna, potatoes, eggs and pineapple on a dish bowl

Ingredients
How to make
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Tuna, potatoes, eggs and pineapple (Atum à Brás com ananás)
Nutrition facts

INGREDIENTS FOR TUNA, POTATOES, EGGS AND PINEAPPLE

Here you'll find all the ingredients needed to make this recipe:

Canned tuna
Pineapple
Onion
Olive oil
Pepper
Potatoes
Eggs
Egg yolk
Parsley
Salt
Vegetable oil

Below you’ll find the correct measurement of all ingredients and the step-by-step guide for this recipe.

HOW TO MAKE TUNA, POTATOES, EGGS AND PINEAPPLE

Step 1: Flake the tuna with a fork and cut the pineapple slices into pieces; set aside.

Step 2: In a bowl, whisk the eggs with a fork; set aside.

Step 3: Peel the potatoes, wash and cut into thin sticks. Season with salt.

Step 4: Heat the oil in a deep fryer. Once the oil is shimmering, place the thin sticks in the fryer. Fry until slightly golden brown.

Step 5: Transfer the potatoes to a paper towel-lined plate to drain the excess oil. Set aside.

Step 6: In a large saucepan, pour the olive oil and the chopped onion. Sauté on a low heat until the onion start to turn golden brown, stirring occasionally. Add the tuna and the pineapple, stir and cook for three to four minutes, stirring occasionally.

Step 7: Add the potatoes and mix gently. Remove briefly the pan from heat and let cool slightly. Pour the beaten eggs, mix well and place back the pan over low heat for more two to three minutes.

Step 8: Turn off the heat and add the egg yolk and the chopped parsley. Mix gently and serve.

Tuna, potatoes, eggs and pineapple (Atum à Brás com ananás)

5.00 from 2 reviews

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Category:Fish, Main dishes, Quick & easy, Recipes

Cuisine: Portuguese

Difficulty: Easy

Servings: 4

Prep Time:10 m

Cook Time:25 m

Total Time:35 m

Ingredients

400 grams (14 ounces) canned tuna
6 pineapple slices (about 300 grams (10 1/2 ounces))
1 medium onion
50 ml (1/4 cup) olive oil
Pepper (to taste)
900 grams (2 pounds) potatoes
2 eggs
1 egg yolk
Parsley (to taste)
Salt (to taste)
Vegetable oil for frying

Directions

Flake the tuna with a fork and cut the pineapple slices into pieces; set aside.
In a bowl, whisk the eggs with a fork; set aside.
Peel the potatoes, wash and cut into thin sticks. Season with salt.
Heat the oil in a deep fryer. Once the oil is shimmering, place the thin sticks in the fryer. Fry until slightly golden brown.
Transfer the potatoes to a paper towel-lined plate to drain the excess oil. Set aside.
In a large saucepan, pour the olive oil and the chopped onion. Sauté on a low heat until the onion start to turn golden brown, stirring occasionally. Add the tuna and the pineapple, stir and cook for three to four minutes, stirring occasionally.
Add the potatoes and mix gently. Remove briefly the pan from heat and let cool slightly. Pour the beaten eggs, mix well and place back the pan over low heat for more two to three minutes.
Turn off the heat and add the egg yolk and the chopped parsley. Mix gently and serve.