Ukun Iyo Mallaay (Egg and Tuna Scramble)
Total Time
20 minutes
Prep Time
5 minutes
Cook Time
15 minutes
Rating
4 out of 5 stars
(9)
Ingredients
3 servings
- 1 tablespoon oil
- ½ red onion, halved and sliced
- 1 (5-ounce) can yellowfin tuna in olive oil
- 6 large eggs
- ¾ teaspoon salt, or to taste
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Preparation
Step 1
In a skillet, heat the oil over medium-high. When the oil is shimmering, after about 1 minute, add the onion. Cook, stirring occasionally, until the onion softens, 5 to 6 minutes.
Step 2
Stir in the tuna with its oil and cover the pan; cook over medium heat for 5 minutes. Meanwhile, beat the eggs and salt together in a medium bowl. Uncover the pan and pour in the beaten eggs evenly over the tuna.
Step 3
Don’t stir the eggs; cover the pan and let them settle into the tuna for 15 or 20 seconds. Uncover the pan and gently stir for about 2 minutes, until a cohesive scramble forms. Transfer to plates and serve immediately.
Step 4
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