Canned Tuna and Egg Fritters

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.)

Steps

1. 1

   Drain the canned tuna very well, flake it with a fork, and remove any excess liquid so the mixture does not become watery.

2. 2

   Crack the three eggs into a bowl and beat them until the whites and yolks are completely combined.

3. 3

   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.

4. 4

   Heat the oil in a nonstick skillet over medium heat. The oil should lightly coat the bottom but should not smoke.

5. 5

   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.

6. 6

   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.

7. 7

   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 per serving

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