This Tuna Omelette with Eggplant, or Tortang Talong, is a delightful twist on the classic Filipino eggplant omelette. Packed with savory tuna and smoky grilled eggplant, this dish is quick, healthy, and perfect for breakfast, lunch, or dinner.
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Tortang Talong is a beloved Filipino dish known for its versatility and comforting flavors. Traditionally made with ground meat, this recipe swaps in tuna for a lighter, healthier option.
I’ve always loved the smoky aroma of grilled eggplant, and pairing it with pantry staple canned tuna creates a satisfying meal that’s both nutritious and delicious.
It’s perfect for breakfast alongside other Filipino favorites like tocino, longganisa, or corned beef, or even paired with a warm cup of taho or freshly baked pandesal. I also use canned tuna in my Tuna Pesto Pasta recipe, showing just how versatile and convenient this ingredient can be in creating quick, tasty meals.
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Why You'll Love This Recipe?
- Quick and Easy: Ready in under 30 minutes, it’s perfect for busy mornings or weeknight dinners.
- Healthy Twist: Swapping out ground meat for tuna cuts down on fat and boosts protein.
- Smoky Flavor: Grilled eggplant adds a delicious smoky flavor that pairs beautifully with the savory tuna.
- Versatile: Great for breakfast, lunch, or dinner; enjoy it on its own or with rice.
- Budget-Friendly: Uses simple, affordable ingredients you likely already have in your pantry.
Ingredients
Here’s what you will need:
- Eggplant: Grilled or steamed until tender, then peeled and chopped.
- 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 Omelette with Eggplant?
- Prepare the Eggplant: Grill or steam the eggplant until tender. Once cooled, peel off the skin and chop the flesh into small pieces.
- Mix the Ingredients: In a large bowl, combine the chopped eggplant, canned tuna, onion, garlic powder, green onions, eggs, salt, and pepper. Mix well until fully incorporated.
- Cook the Omelette: Heat a non-stick pan over medium heat and lightly grease with oil. Pour a portion of the mixture into the pan, spreading it out like a pancake. Cook for 2-3 minutes on each side, or until golden brown and fully set.
- Repeat: Continue cooking the rest of the mixture in batches. Serve warm, garnished with additional green onions if desired.
Variation
- Cheesy Tuna Omelette: Add shredded cheese to the mixture for a gooey, melty surprise in every bite.
- Spicy Kick: Mix in chopped chilies or a pinch of red pepper flakes for a spicier version.
- Vegetarian Option: Replace tuna with diced tofu or mushrooms for a vegetarian-friendly twist. You can add green or red bell peppers too.
- Meaty Upgrade: Use cooked ground beef, pork or chicken instead of tuna for a more traditional Tortang Talong.
What to Serve with This?
- Steamed Rice: A classic pairing that soaks up all the delicious flavors of the omelette.
- Garlic Fried Rice: Elevate your meal with the aromatic flavors of garlic and a hint of soy sauce.
- Tomato Salad: A fresh and tangy side that balances the richness of the omelette.
- Pickled Vegetables (Atchara): Add a tangy crunch with some pickled radish or cucumber slices.
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.
Top tip
Use an ice cream scooper to portion out the mixture evenly, ensuring all your omelettes are the same size.
Recipe FAQs
Yes, you can use cooked fresh tuna. Just shred it finely before adding to the mixture.
Absolutely! Pour the mixture into a greased baking dish and bake at 350°F (175°C) for about 20-25 minutes, or until set.
Use a non-stick pan and a bit of oil, and make sure the pan is hot before adding the mixture.
Yes, wrap each portion in plastic wrap and freeze for up to 1 month. Reheat in the oven or microwave.
Reduce or mince the onion and add a bit of ketchup on the side for dipping!
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Recipe Card
Tuna Omelette with Eggplant (Tortang Talong)
Equipment
- 1 frying pan
- 1 MIxing Bowl
- 1 grill or steamer
- 1 ice cream scooper optional
Ingredients
- 2-3 large Eggplant: Grilled or steamed
- 1 can Tuna Drained and flaked.
- ⅔ cup Onion Finely chopped
- 1 teaspoon Garlic Powder
- ½ cup Green Onions chopped
- 3 large Eggs
- Salt and Pepper
Instructions
- Prepare the Eggplant: Grill or steam the eggplant until tender. Once cooled, peel off the skin and chop the flesh into small pieces.
- Mix the Ingredients: In a large bowl, combine the chopped eggplant, canned tuna, onion, garlic powder, green onions, eggs, salt, and pepper. Mix well until fully incorporated.
- Cook the Omelette: Heat a non-stick pan over medium heat and lightly grease with oil. Pour a portion of the mixture into the pan, spreading it out like a pancake. Cook for 2-3 minutes on each side, or until golden brown and fully set.
- Repeat: Continue cooking the rest of the mixture in batches. Serve warm, garnished with additional green onions if desired.
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