Tuna Tortang Talong

The smell of grilled eggplant is one of those things that takes me right back to a Filipino kitchen. That smoky, savory aroma is the whole point of tortang talong and this version, made with canned tuna instead of ground pork. It's got all the flavor of the classic with a pantry ingredient doing most of the heavy lifting.

I've always loved how quick it comes together. Smoky eggplant, tuna, eggs, a few aromatics and you've got something that works for breakfast, lunch, or a simple dinner alongside rice.

A plate filled with a pile of tuna and eggplant omelettes The omelettes are golden brown.

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What Is Tortang Talong?
Why You'll Love This Recipe
Which Eggplant Should You Use?
Ingredients
How to Make Tuna Tortang Talong
Rose's Tips
Variation
What to Serve with Tortang Talong
How to Store Leftovers
Recipe FAQs
More Filipino Seafood Recipes
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Tuna Tortang Talong

What Is Tortang Talong?

Tortang talong is a classic Filipino omelette made with grilled eggplant. You grill it, peel and flatten the eggplant, dip it in beaten egg, then pan-fry until golden. Some versions mix ground pork or beef into the egg.

This version is quicker and easier to portion, the eggplant is chopped and mixed with tuna right into the eggs, then cooked like small pancakes. You still get that smoky eggplant flavor, but with a lighter, pantry-friendly twist.

Why You'll Love This Recipe

Done in 30 minutes. Most of the time is the eggplant, once that's done, everything comes together fast.
Canned tuna makes it a pantry meal. No defrosting, no extra prep. Drain, flake, mix, and cook.
The smoky eggplant does the flavor heavy lifting. Even with simple seasoning, charred eggplant gives this dish a depth that belies how easy it is.
Works for any meal. Breakfast with garlic fried rice, lunch on its own, dinner with steamed rice and atchara - it fits everywhere.

Which Eggplant Should You Use?

Here’s how I do it when I’m at the store: I grab whatever eggplant is cheapest that looks shiny and fresh.

If I see Filipino talong, that’s my first pick. If not, I go with Chinese/Asian eggplant because it cooks up just as tender. And if all they have is the big globe eggplant, I’ll still use it, I just salt it first and scoop out any big seed pockets so it doesn’t make the batter watery.

My quick check: firm, heavy, smooth, and shiny. If it’s wrinkly or has soft spots, I leave it.

Ingredients

Here’s what you will need:

Eggplant: Grilled or steamed until tender, then peeled and chopped. Filipino, Chinese, or Asian eggplant preferred. See the section above for guidance.
Canned Tuna: Drained and flaked. You can use any kind of canned tuna, but light or chunk tuna in water is ideal for a lighter dish.
Onion: Finely chopped to add a bit of crunch and sweetness.
Garlic Powder: For a touch of aromatic flavor; fresh garlic works too if you prefer.
Green Onions: Sliced thin for a pop of color and mild onion flavor.
Eggs: The base of the omelette, providing structure and fluffiness.
Salt and Pepper: For seasoning. Adjust to taste.

See recipe card for quantities.

How to Make Tuna Tortang Talong

Eggplant grilling on a Ninja Woodfire grill. The eggplant is turning a golden brown color and releasing a smoky aroma.

Prepare the Eggplant: char, broil or grill or steam the eggplant until tender. Once cooled, peel off the skin and chop the flesh into small pieces.

A bowl filled with a mixture of tuna, eggs, and grated eggplant ready for mixing.

Mix the batter: In a large bowl, beat the eggs well. Add the chopped eggplant, drained tuna, onion, green onions, garlic powder, salt, and pepper. Mix until fully combined. The mixture should be loose enough to spread in the pan but thick enough to hold together if it looks too wet, add an extra egg white to help bind it.

A pan on a stovetop with a tuna and eggplant omelette frying.

Cook in batches: Heat a non-stick pan over medium heat and add a thin layer of oil. Once hot, use an ice cream scoop (see Tips) to portion the mixture into the pan about ⅓ cup per omelette. Gently spread each portion into a round, even patty about ½ inch thick. Cook for 2–3 minutes until the bottom is golden brown and the edges look set.

Flip and finish: Slide a wide spatula fully under the omelette before flipping, these are more forgiving than traditional tortang talong since the chopped batter holds together well. Flip in one confident motion and press down gently to flatten. Cook for another 2 minutes until the second side is golden and the center is fully set. Transfer to a plate and repeat with remaining batter.

Rose's Tips

Use an ice cream scoop for even portions. This is the single best trick for this recipe — every omelette comes out the same size and thickness, which means they all finish cooking at the same time. No eyeballing required.

Don't make them too thick. Keep each patty to about ½ inch. Thicker omelettes take longer to cook through and can stay wet in the center even when the outside looks done.
Drain the tuna well. Excess liquid from the can will make the batter runny and the omelettes harder to flip. Press the tuna firmly against the side of a strainer or between paper towels before adding it to the bowl.
Medium heat is the sweet spot. Too high and the outside burns before the center sets. Too low and the omelette absorbs more oil and doesn't get that golden crust. If the bottom browns in under 90 seconds, turn the heat down.
Salty enough? Canned tuna adds sodium, so taste the batter before cooking and adjust. You may need less salt than you expect.

Variation

Cheesy Tuna Tortang Talong: Add ¼ cup of shredded cheddar or quick-melt cheese to the batter. The cheese melts into the omelette as it cooks for a gooey, kid-approved version.
Spicy Version: Add 1–2 chopped bird's eye chilies or a pinch of red pepper flakes to the batter. The heat plays well against the smokiness of the eggplant.
Vegetarian: Skip the tuna and add ½ cup of crumbled firm tofu or finely diced mushrooms instead. Sauté the mushrooms first to remove excess moisture.
Traditional Ground Meat Version: Swap the tuna for cooked and seasoned ground pork or beef for the classic tortang talong filling. Sauté the meat with onion and garlic before mixing into the egg.
Air Fryer: Pour the batter into small silicone molds or a lightly oiled air fryer-safe pan. Cook at 350°F for 10–12 minutes until set and golden. No flipping needed.

What to Serve with Tortang Talong

The classic pairing is steamed white rice, the omelette's savory, smoky flavors soak right into the rice beautifully. For a full Filipino breakfast spread, serve it alongside garlic fried rice and a small dish of banana ketchup for dipping. Banana ketchup is the traditional Filipino condiment for tortang talong- sweeter and more aromatic than tomato ketchup, it's worth tracking down at a Filipino grocery store or the international aisle.

For a tangy contrast, atchara (pickled green papaya) cuts through the richness of the egg perfectly and is one of the best sides you can pair with any Filipino omelette or fried dish. A simple tomato salsa works well too for brightness. If you're building out a full silog-style breakfast, tocino or homemade skinless longganisa alongside garlic rice makes this a complete spread.

How to Store Leftovers

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a non-stick pan over low heat or in the microwave until warmed through.

Recipe FAQs

What type of eggplant is best for tortang talong?

Filipino eggplant (talong) is traditional — long, slender, with thin skin and creamy flesh that chars beautifully. Chinese or Asian eggplant is the best substitute and easy to find at Asian supermarkets. Globe eggplant works but needs longer cooking and slightly more effort to prep. Whatever you use, fresh and firm is what matters most.

What's the difference between traditional tortang talong and this version?

Traditional tortang talong keeps the eggplant whole after grilling — you flatten it into a fan shape with a fork, dip it in beaten egg, and fry it whole. This recipe chops the eggplant and mixes it with tuna into a batter, then cooks it like individual patties. The chopped method is easier to portion evenly and much more beginner-friendly, and the tuna makes it lighter than the ground meat version.

What is banana ketchup, and where can I find it?

Banana ketchup is a Filipino condiment made from bananas, sugar, and spices — it's sweeter and more aromatic than tomato ketchup, with a mild tang. It's the classic dip for tortang talong and many other Filipino fried dishes. Find it at Filipino grocery stores, Asian supermarkets, or the international aisle of well-stocked grocery stores. Jufran is the most widely available brand. Regular ketchup works as a substitute but doesn't quite replicate the flavor.

Can I use fresh tuna instead of canned?

Yes. Cook the fresh tuna first (pan-fry or bake), then flake it finely before adding to the batter. The flavor will be slightly cleaner and less salty than canned, so season the batter accordingly.

Can I bake these instead of frying?

Yes. Pour the mixture into a greased muffin tin or a small baking dish and bake at 350°F for 20–25 minutes until set and lightly golden on top. The texture is softer than pan-fried but still good — great for a lower-oil version.

How do I prevent the omelette from falling apart when flipping?

Make sure the edges and bottom are fully set before you flip — give it the full 2–3 minutes on the first side. Use a wide spatula and get it fully under the omelette before committing to the flip. The chopped-and-mixed batter in this recipe holds together better than the traditional whole-eggplant version, so it's more forgiving.

How do I keep the omelettes from getting soggy?

Two things: drain the tuna really well, and don't cover the pan while cooking. Steam makes the omelettes soft. Cook uncovered on medium heat and they'll hold their crust.