Guys this recipe is huge.
Wait, huge not as in size, but as in good. Insanely good. “Make it every day” good.
And I am not exaggerating.
It’s a long story - that includes me walking by a Subway shop on my way home and noticing a big ad poster for Subway’s $5 footlong tuna melt sandwich.
Well, it's not that long of a story actually...
But back to: me + no tuna melt + long time = bad.
I got home and couldn’t get tuna melt off my mind. Spooky echoes in my head “Tuna melt, tuna melt, tuna meeeeeelt...”
So I took the courage in both hands and made me a tuna melt. How brave of me.
Except that instead of using bread, I cracked a couple of eggs, made an omelet, and filled it with tuna salad and cheese. Tuna melt omelet. One word: rad.
Minstrels will write songs about it.
The omelet itself carries a light soft crisp, contrasting well with the soft creaminess of the tuna and the cheese.
Overall, this omelet will leave you satisfied but not stuffed (as a regular tuna melt sandwich does), unless you can’t help yourself from getting seconds.
I am deeply concerned by the issue of tuna sustainability.
Huge worldwide consumption of tuna, especially canned tuna and tuna sashimi, has created major environmental and ecological issues that stem from the fishing methods used to harvest this fish.
That’s why I’ve decided to consume only 100% sustainable canned tuna, such as Wild Planet.
Wild Planet supports sustainable fisheries and seek out developing ones. The company has a comprehensive tuna procurement policy with strict sustainability requirements. Wild Planet’s commitment goes beyond its supply chains and this eco-brand’s thrives for larger-scale changes in the market and tuna industry.
It is more expensive, but I'm willing to pay the premium price.
The cancellation of the 2014 shrimp season in the Gulf of Maine is a good reminder that we should care more about the health of the Earth.
Tuna Melt Omelets Print this recipe!
Yields 2 large omelets enough for 4 people
2 cans (5 oz.) white albacore tuna (I used Wild Planet)
2 tablespoons chopped onions
¼ cup mayonnaise
1 tablespoon finely chopped celery
1 teaspoon finely chopped parsley
1 teaspoon capers, chopped (optional)
Lemon juice, to taste
6 large eggs
¼ cup / 60 ml milk (your choice of milk)
2 tablespoons butter, divided
¼ teaspoon fine grain sea salt
A pinch of ground black pepper
½ cup shredded Monterey Jack (or sharp cheddar cheese)
Combine all tuna salad ingredients in a bowl and set aside.
To make the omelet, in a bowl whisk together the eggs, milk, salt and pepper, until just combined.
Heat an 8-inch non-stick frying pan over medium-low heat. Add 1 tablespoon of butter and swirl the pan to coat.
Pour in half of the egg mixture and give it a good swirl so that they spread out thinly across the entire pan.
Let the eggs set and then sprinkle half of the cheese on the omelet.
Run a spatula underneath the omelette and slide it out of the pan (flat) onto a plate.
Immediately top the omelet with some of the tuna mixture. Fold over and keep warm while you make the other omelet.
One serving yields 410 calories, 27 grams of fat, 2 grams of carbs and 37 grams of protein.