Corned Tuna Omelet
Corned Tuna Omelet. Corned tuna is the latest addition to the caned tuna products that has now caught the attention of Pinoy consumers. This is probably because of the intensive advertising campaigns of the two brands that produce corned tuna. Lately a manufacturer of a caned corned beef has also jump into the band wagon which is trying to imply that the term “corned” is for corned beef, the fact is corning is a process of curing game meats with salt/brine. Never the less in my personal opinion the corned beef comparison has generated more curiosity to the consumers which is bringing more people to the canned food shelves of supermarkets.
Surfing the nett for a method on how to cook or serve corned tuna will mostly return results in gourmet style cooking methods and preparations. For the benefit of my readers who are generally looking for a simple and practical cooking method of canned tuna or corned tuna in particular here is a simple recipe of a corned tuna omelet.
Ingredients:
1 small can (180g) corned tuna
6 large size eggs, beaten
2-3 cloves garlic, finely chopped
1 small size onion, chopped
1 small size tomato, diced
salt and pepper
cooking oil
Cooking procedure:
In a pan sauté garlic, onions and tomatoes, add in the corned tuna and stir cook for 2 to 3 minutes or until most of the liquid has evaporated. Keep aside. In a large frying pan heat enough cooking oil when it starts to smoke, reduce to the lowest possible setting. Pour in the beaten eggs (alternately pour in manageable amount and cook in batches), cook until the bottom portion start to solidify. Now add in the sautéed corned tuna on top of the egg making sure that most the fillings are concentrated at the other half of the egg. Continue to cook until most of it has solidified except the top surface. Using a large turner turn to fold the omelet to form a half circle, cook for another minute or two or until the omelet has completely solidify. Flip the omelet and continuity to cook until the inner portion is cooked.
Surfing the nett for a method on how to cook or serve corned tuna will mostly return results in gourmet style cooking methods and preparations. For the benefit of my readers who are generally looking for a simple and practical cooking method of canned tuna or corned tuna in particular here is a simple recipe of a corned tuna omelet.
Ingredients:
1 small can (180g) corned tuna
6 large size eggs, beaten
2-3 cloves garlic, finely chopped
1 small size onion, chopped
1 small size tomato, diced
salt and pepper
cooking oil
Cooking procedure:
In a pan sauté garlic, onions and tomatoes, add in the corned tuna and stir cook for 2 to 3 minutes or until most of the liquid has evaporated. Keep aside. In a large frying pan heat enough cooking oil when it starts to smoke, reduce to the lowest possible setting. Pour in the beaten eggs (alternately pour in manageable amount and cook in batches), cook until the bottom portion start to solidify. Now add in the sautéed corned tuna on top of the egg making sure that most the fillings are concentrated at the other half of the egg. Continue to cook until most of it has solidified except the top surface. Using a large turner turn to fold the omelet to form a half circle, cook for another minute or two or until the omelet has completely solidify. Flip the omelet and continuity to cook until the inner portion is cooked.
hi, salamat po! tried this recipe sa paborito naming century corned tuna at nagustuhan ng mga anak ko. dinagdagan ko ng milk at butter ung original recipe mo (i hope you don't mind) at bentang benta talaga. more yummy recipes and good luck!
ReplyDeleteI would just like to say that this recipe is close to the one my dad liked to make often & very well. He used just the regular canned tuna instead of the corned version as it wasn't available to us at the time. This is one of my favorite food memories of my dad and I'm glad to see it on here. Now I can make it any time from this site when I crave it.
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