If you like tuna recipes, be sure to try this delicious and easy Tuna, potatoes and eggs (Atum à Brás)! It's the perfect meal for those days of the week when time is short.
TABLE OF CONTENTS
INGREDIENTS FOR TUNA, POTATOES AND EGGS
Here you'll find all the ingredients needed to make this recipe:
- Tuna - Canned tuna shredded with a fork.
- Chopped onion and olive oil - To sauté and flavor.
- Eggs and egg yolk - Add some creaminess to the recipe.
- Pepper and salt - To season.
- Chopped coriander - Adds a nice fresh flavor to the recipe.
- Potatoes - Fried potatoes cut into thin sticks.
- Vegetable oil - To fry the potatoes.
Below you’ll find the correct measurement of all ingredients and the step-by-step guide for this recipe.
HOW TO MAKE INGREDIENTS FOR TUNA, POTATOES AND EGGS
Step 1: Drain the tuna and shred it with a fork; set aside.
Step 2: Peel, wash the potatoes and cut into thin sticks. Season with salt and fry in hot oil.
Step 3: Transfer the potatoes to a paper towel-lined plate to drain the excess oil.
Step 4: In a small bowl, whisk the whole eggs and set aside.
Step 5: In a large saucepan, pour the olive oil and the chopped onion. Sauté over low heat until the onion start to turn golden brown, stirring occasionally. Add the tuna, season with pepper, stir and cook about three to four minutes, stirring occasionally.
Step 6: Add the potatoes and mix gently. Remove briefly the pan from heat and allow cool slightly.
Step 7: Pour the beaten eggs and mix well. Place the pan back over low heat for more two to three minutes, stirring occasionally.
Step 8: Turn off the heat and add the egg yolk and the chopped coriander. Mix and serve.
YOU MAY ALSO LIKE
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Tuna, Potatoes and Eggs (Atum à Brás)
If you like tuna recipes, be sure to try this delicious and easy Tuna, potatoes and eggs (Atum à Brás)! It's the perfect meal for those days of the week when time is short.
4.50 from 4 reviews
- 350 grams (12 1/3 ounces) canned tuna
- 1 large onion
- 50 ml (1/4 cup) olive oil
- 1 egg yolk
- Pepper (to taste)
- Coriander (to taste)
- 1 kg (2 1/4 pounds) potatoes
- 2 whole eggs
- Salt (to taste)
- Vegetable oil for frying
- Drain the tuna and shred it with a fork; set aside.
- Peel, wash the potatoes and cut into thin sticks. Season with salt and fry in hot oil.
- Transfer the potatoes to a paper towel-lined plate to drain the excess oil.
- In a small bowl, whisk the whole eggs and set aside.
- In a large saucepan, pour the olive oil and the chopped onion. Sauté over low heat until the onion start to turn golden brown, stirring occasionally. Add the tuna, season with pepper, stir and cook about three to four minutes, stirring occasionally.
- Add the potatoes and mix gently. Remove briefly the pan from heat and allow cool slightly.
- Pour the beaten eggs and mix well. Place the pan back over low heat for more two to three minutes, stirring occasionally.
- Turn off the heat and add the egg yolk and the chopped coriander. Mix and serve.
