Ingredients:
- 5 oz can Canned Tuna (in spring water or oil, drained thoroughly)
- 1 tbsp Greek Yogurt (full fat)
- 1 stalk Spring Onion (Scallion), finely sliced
- 1 tsp Fresh Parsley, chopped
- 1/4 tsp Lemon Zest, finely grated
- Salt and Freshly Ground Black Pepper, to taste
- 4 large Eggs
- 1 tsp Water or Milk (optional)
- 1 tbsp Unsalted Butter
- 1/4 tsp Fine Sea Salt
Instructions:
- Thoroughly drain the canned tuna. Press down with the lid or use paper towels to remove as much moisture as possible. Excess liquid will make the omelette soggy.
- In a small bowl, flake the drained tuna. Add the Greek yogurt, sliced spring onion, chopped parsley, and lemon zest. Season generously with salt and pepper.
- Mix gently until just combined. Set aside while preparing the eggs.
- Crack the 4 large eggs into a clean bowl. Add the fine sea salt and the teaspoon of water (if using). Whisk vigorously for about 30 seconds until the yolks and whites are fully incorporated and just starting to look slightly frothy.
- Place the non-stick pan over medium-high heat. Add half (1/2 tbsp) of the butter. Allow the butter to foam and melt until it subsides and the fat looks clear and sizzling.
- Pour half of the egg mixture into the hot pan. Immediately, using a spatula or fork, gently push the set edges toward the centre while tilting the pan, allowing the runny egg to flow underneath. Repeat this motion until the majority of the egg surface is mostly set but still slightly wet in the middle (about 60 seconds).
- Place half of the prepared tuna filling across one side of the omelette (or spread it thinly across the middle third).
- Tilt the pan slightly away from you. Using the spatula, lift the empty side of the omelette and gently fold it over the filling. Quickly slide the omelette onto a warm plate, flipping it so the seam side is down, creating a neat, cigar-like shape.
- Wipe the pan clean with a paper towel, add the remaining butter, and repeat steps 5 through 8 for the second omelette. Serve immediately.