Tuna Tortang Talong
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. It's a fantastic way to enjoy a protein-rich, low-carb meal that’s full of flavor and easy to whip up!
Servings: 5
Calories: 143kcal
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: Char, Broil, 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.2-3 large Eggplant: Grilled or steamed, 1 can Tuna, ⅔ cup Onion, 1 teaspoon Garlic Powder, ½ cup Green Onions, Salt and Pepper, 3 large Eggs
- 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.
Notes
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.
Nutrition
Calories: 143kcal | Carbohydrates: 5.2g | Protein: 13.7g | Fat: 7.7g | Saturated Fat: 2.2g | Cholesterol: 229mg | Sodium: 97mg | Potassium: 292mg | Fiber: 2g | Sugar: 2.6g | Calcium: 47mg | Iron: 2mg
