Make the perfect tuna scrambled eggs for breakfast in minutes. A healthy, high-protein recipe ready in just 15 minutes! A quick and easy breakfast idea, made with simple ingredients.
Looking for a quick and healthy breakfast? These tuna scrambled eggs recipe are the perfect solution to start the day right. Made with simple ingredients like eggs, olive oil, and canned tuna, this easy breakfast recipe is ready in just 15 minutes and its ideal for serving during a busy week.
This dish combines creamy, fluffy scrambled eggs with canned tuna, creating a nutritious, hearty and versatile meal. You can customize this scrambled eggs adding cheese, sausages, bacon or vegetable for extra flavor and texture. Use your imagination and add your favorite ingredient to one of the most classic breakfasts.
If you have any leftovers, store them in an airtight container and take them to work for a homemade lunch. For a more satisfying meal, pair them with a simple Green peas rice, Roasted potatoes, Spaghetti, or a simple lettuce and tomato salad.
You can also explore this and many other tuna dishes in our collection of 25 Canned Tuna Recipes.
INGREDIENTS FOR TUNA SCRAMBLED EGGS
Here you'll find all the ingredients needed to make this scrambled eggs with tuna recipe:
- Eggs - Beaten eggs.
- Canned tuna - Drain the tuna and flake it with a fork.
- Olive oil (or 1/2 tablespoon butter or margarine) - A drizzle of olive oil to cook the eggs.
- Pepper and salt - To season the eggs. (Our suggestion is that canned tuna already contains salt so there is no need to add more.)
- Coriander - Chopped coriander. Adds color and a pleasant flavor to the recipe.
Below you’ll find the correct measurement of all ingredients and the step-by-step guide to preparing this quick breakfast with tuna.
HOW TO MAKE TUNA SCRAMBLED EGGS
Step 1: Drain the tuna and flake it with a fork.
Step 2: In a bowl, whisk the eggs with a fork. Add the tuna, pepper and the chopped coriander and mix well. Season with salt if necessary.
Step 3: In a non-stick pan, heat the olive oil on a medium-low heat. Pour in the tuna and egg mixture, and let them cook for a few seconds without stirring.
Step 4: Gently mix the eggs with a rubber spatula or with a wooden spoon. Continue cooking over medium-low heat, mixing the eggs every few seconds. Do not overcook to much the eggs to make them creamier and moist.
Step 5: Turn off the heat and serve immediately.
TIPS
1. It is very important to fry the eggs in a non-stick frying pan to prevent them from burning and sticking to the bottom of the pan.
2. It's a very versatile dish and you can prepare this tuna scrambled eggs recipe with cheese, tomato, sausage, onion, Portuguese chouriço or herbs.
3. For creamier and tastier scrambled eggs, add grated Parmesan cheese.
FAQs
Can I make scrambled eggs with tuna?
Absolutely. Tuna adds protein and flavor, making scrambled eggs more tasty and nutritious.
Can I eat scrambled eggs with tuna for breakfast?
Yes, you can eat scrambled eggs with tuna for breakfast. It’s not only a delicious combination of flavors but also high in protein, making it an excellent choice for a balanced and satisfying start to your day.
How to keep scrambled eggs creamy?
Cook over low heat, avoid overcooking, and stir the eggs frequently with a rubber spatula.
Can I store scrambled eggs in the refrigerator?
Yes you can. Allow to cool to room temperature and store the tuna scrambled eggs in the refrigerator in an airtight container. They can be stored for up to 1 to 2 days.
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- How to make the best scrambled eggs from The Recipe Critic
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Tuna Scrambled Eggs
Make the perfect tuna scrambled eggs for breakfast in minutes. A healthy, high-protein recipe ready in just 15 minutes! A quick and easy breakfast idea, made with simple ingredients.
4.00 from 3 reviews
- 4 large eggs
- 200 grams (7 ounces) canned tuna
- A drizzle of olive oil (or 1/2 tablespoon butter or margarine)
- Black pepper (to taste)
- Coriander (to taste)
- Salt (to taste)
- Drain the tuna and flake it with a fork.
- In a bowl, whisk the eggs with a fork. Add the tuna, pepper and the chopped coriander and mix well. Season with salt if necessary.
- In a non-stick pan, heat the olive oil on a medium-low heat. Pour in the tuna and egg mixture, and let them cook for a few seconds without stirring.
- Gently mix the eggs with a rubber spatula or with a wooden spoon. Continue cooking over medium-low heat, mixing the eggs every few seconds. Do not overcook to much the eggs to make them creamier and moist.
- Turn off the heat and serve immediately.
Wow! What an amazing dish! It’s my new favorite. I had half a can of tuna to eat for dinner and the chickens have been laying a lot so I thought, “what can I make with tuna and eggs?” The coriander was amazing, I would never have thought to add it. I did put half of a small onion I had laying around. I sauteed the onion and some olive oil and then I sauteed the tuna and then I rough scrambled 2 eggs on top and threw in some cardamom, about half a teaspoon. It was really really delicious! Thank you for taking the time to post the recipe, now I’m off to look at the rest of your recipes – if there anything like this I’m in for a treat!