Savory Tuna and Vegetable Rolled Omelet
Tuna and Vegetable Tamagoyaki (Rolled Omelet)
A delightful rolled omelet enhanced with the texture and flavor of tuna, packed with nutritious vegetables. It’s a perfect side dish for rice or a great addition to lunchboxes!
Ingredients- 1 can Tuna (about 150g), drained well
- 6 large Eggs
- 2 Tbsp finely minced Onion
- 2 Tbsp finely minced Carrot
- 2 Tbsp chopped Scallions or Green Onions
- 2 pinches Salt (about 1g)
- 2 Tbsp Cooking Oil (e.g., vegetable or canola oil)
Cooking Instructions
Step 1
First, finely mince all your vegetables: onion, carrot, and scallions (or green onions). The finer the chop, the more evenly they’ll distribute within the omelet. For the canned tuna, drain out as much oil as possible. Excess oil can make the omelet taste greasy.
Step 2
In a large bowl, crack the 6 fresh eggs. Add the minced onion, minced carrot, chopped scallions, and the 2 pinches of salt. Whisk everything together thoroughly with a fork or whisk until the yolks and whites are well combined. You can also add the drained tuna to this mixture and mix well.
Step 3
Heat a non-stick pan over medium-low heat and add 1 tablespoon of cooking oil. Swirl the oil to coat the pan evenly, or wipe it with a paper towel. Once the pan is warm, pour in the entire egg mixture, or half of it if your pan is small. As the edges of the omelet begin to set, gently start rolling it from one side towards the other using chopsticks or a spatula. Rolling while the egg is still slightly liquid will help prevent it from breaking. Continue to add a little oil and cook slowly over low heat, rolling as you go.
Step 4
Once the omelet is fully rolled, let it cool down a bit before slicing. If you try to slice it while it’s too hot, the shape might fall apart. Allow it to cool for a few minutes until it’s warm but firm, then slice into bite-sized pieces (about 1.5cm thick) for a neat and attractive presentation.
