Nutritious & Tender Tuna and Vegetable Rolled Omelet
Easy Tuna Can Recipe: Make a Satisfying Meal with Tuna and Vegetable Rolled Omelet!
This tuna and vegetable rolled omelet is packed with flavor and nutrients, thanks to the addition of tuna and fresh vegetables. It’s perfect as a side dish for kids or a simple appetizer!
Main Ingredients- 1 can (100g) Tuna, drained
- 5 fresh Eggs
- 1/3 cup finely minced Onion
- 1/3 cup finely minced Carrot
- A little finely minced Green Onion
- 1/3 cup finely minced King Oyster Mushroom
Seasoning- 1 Tbsp Mirin (or cooking wine)
- 0.3 tsp Salt (adjust to taste)
- 2 Tbsp Milk
- Pinch of Black Pepper
- A pinch of Sugar (optional)
Garnishes (Optional)- Tonkatsu sauce
- Mayonnaise
- Katsuobushi (bonito flakes)
- 1 Tbsp Mirin (or cooking wine)
- 0.3 tsp Salt (adjust to taste)
- 2 Tbsp Milk
- Pinch of Black Pepper
- A pinch of Sugar (optional)
Garnishes (Optional)- Tonkatsu sauce
- Mayonnaise
- Katsuobushi (bonito flakes)
Cooking Instructions
Step 1
Don’t worry too much about the exact amount of vegetables for your tuna and egg roll! Feel free to use up any leftover vegetables from your fridge to make it hearty and healthy. It’s important to finely mince all the ingredients.
Step 2
Wash and finely chop the vegetables you’ll be using, such as carrots, onions, king oyster mushrooms, and green onions. Using a food processor or chopper can make this step much easier.
Step 3
In a large bowl, combine all the minced vegetables. Add the drained tuna, 5 fresh eggs, 1 Tbsp mirin, 0.3 tsp salt, 2 Tbsp milk, a pinch of black pepper, and a bit of sugar. Whisk everything together thoroughly. Since the tuna itself is seasoned and you’ll be adding sauce later, it’s best to keep the salt level moderate. Be careful not to make it too salty.
Step 4
Whisk the mixture well with a whisk or chopsticks until all the ingredients are evenly combined, ensuring there are no lumps. If you add too many vegetables or tuna compared to the eggs, the omelet might fall apart easily, so aim for a balanced ratio. Using a generous amount of egg mixture is recommended for a tender texture.
Step 5
Heat a non-stick pan over medium-low heat and lightly grease it with cooking oil. Pour the egg mixture evenly across the pan, ensuring it’s not too thick. Let it cook until the surface begins to set.
Step 6
Once the surface of the omelet starts to cook, gently begin to roll it up from one end, similar to making a kimbap roll. Pour a thin layer of the remaining egg mixture over the rolled part and the exposed pan. Once it cooks slightly, roll it up again. Repeat this process until all the egg mixture is used, creating a thick and substantial rolled omelet. For the final roll, use a bit more egg mixture than fillings to ensure a neat and firm finish.
Step 7
Using 5 eggs has resulted in a wonderfully thick and appetizing rolled omelet! Letting it cool slightly in the pan before removing will help it hold its shape better when slicing.
Step 8
Once the rolled omelet has cooled slightly, use a sharp knife to cut it into bite-sized pieces, about 1.5 cm thick. The colorful vegetables and tuna visible on the cut side will make it look very appealing.
Step 9
Drizzle your desired amount of Tonkatsu sauce over the sliced omelet. Next, create a zigzag pattern with mayonnaise on top. Finally, sprinkle a generous amount of katsuobushi (bonito flakes) over everything. Your delicious Tuna and Vegetable Rolled Omelet is now complete! It’s perfect as a hearty main dish or for a special occasion meal.
