Canned Tuna and Egg Fritters

Name: Canned Tuna and Egg Fritters
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2 servings
Cuisine: Other
Ingredients: 3 large eggs; 1 lata canned tuna in water, drained (Approximately 140 g drained tuna; the exact amount is not provided in the source.); 0.25 cup finely chopped onion (Estimated amount to add flavor and texture.); 1 tbsp vegetable oil (For cooking; estimated amount.); salt (To taste. Canned tuna may contain a significant amount of sodium.); ground black pepper (To taste; estimated amount.)

EnglishEspañol

Translated from Spanish, the language of the video.

Recipe by Rezept hub @rezepthub · YouTube

Rezept hub cooked this in a YouTube video, in Spanish. SeeMeCook wrote it up from the video as a full recipe, translated it into English, and added ingredient weights and nutrition.

Watch the original video

Imported by Nazareth Simons on SeeMeCook

A quick and simple dish made with eggs and canned tuna, ideal for breakfast, a light meal, or an economical dinner. The recipe was reconstructed from the video title, so the quantities and steps are approximate.

Time: 20 minutes
Equipment: Stovetop
Good for: Breakfast, lunch, dinner, or snacks
Contains: Eggs and fish
Diet: Pescatarian

Diet and allergen details are read from the ingredient names and are not certified.

Ingredients

2 servings

OriginalUSMetric

3 large eggs150 g
1 lata canned tuna in water, drainedApproximately 140 g drained tuna; the exact amount is not provided in the source.140 g
¼ cup finely chopped onionEstimated amount to add flavor and texture.40 g
1 tbsp vegetable oilFor cooking; estimated amount.14 g
SaltTo taste. Canned tuna may contain a significant amount of sodium.
Ground black pepperTo taste; estimated amount.

Weights are estimates. Together, the ingredients weigh about 345 g before cooking, which is about 170 g per serving.

Steps

Drain the canned tuna very well, flake it with a fork, and remove any excess liquid so the mixture does not become watery.
Crack the three eggs into a bowl and beat them until the whites and yolks are completely combined.
Add the drained tuna and chopped onion to the eggs. Season with salt and pepper to taste, and mix until the ingredients are evenly distributed.
Heat the oil in a nonstick skillet over medium heat. The oil should lightly coat the bottom but should not smoke.
Pour the mixture into the skillet and cook for 3 to 4 minutes, until the underside is golden brown and the edges begin to set.
Flip the mixture with a spatula, or divide it into two fritters before flipping if that is easier. Cook for another 2 to 3 minutes, until the egg is completely set and the center reaches approximately 74 °C (165 °F).
Remove from the heat and serve hot. You can cut it into portions and serve it with salad, vegetables, or toast.

Notes

The provided video does not include a recipe description, comments, or transcript; only the combination of three eggs and canned tuna is identified in the title. Therefore, the onion, oil, seasonings, remaining quantities, and cooking method are estimates. Check the original video to confirm the ingredients and proportions.

Nutrition

These are estimates per serving, worked out from the ingredients.

Calories: 259
Protein: 28 g
Carbs: 3 g
Fat: 15 g
Fiber: 1 g

Where the calories come from

Large eggs42%
Canned tuna in water, drained31%
Vegetable oil24%
Finely chopped onion3%

breakfast
quick meal
light dinner
budget-friendly
high-protein
skillet
egg
tuna