simple way to make perfect Tuna frittata with fennel salad

How are things? , I hope you’re having an incredible day today. Today, we’re going to make a special dish, Tuna frittata with fennel salad. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Tuna frittata with fennel salad is one of the most favored of recent trending foods on earth. It is simple, it is quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Tuna frittata with fennel salad is something that I’ve loved my entire life.

Table of Contents

Ingredients

  • 2 x 195g cans tuna in oil, drained, flaked
  • 400g can cannellini beans, rinsed, drained well
  • 1 cup (80g) grated pecorino cheese
  • 1 bunch rocket, washed, dried, trimmed, coarsely chopped
  • 8 eggs, lightly beaten
  • 2 1/2 tablespoons olive oil

Method

  • Step 1
    Combine tuna, beans, pecorino and rocket in a large bowl. Add eggs. Season to taste with salt and pepper. Using a fork, mix well.
  • Step 2
    Heat oil in a large, heavy-based non-stick frying pan over medium-high heat. Add egg mixture. Cook for 2-3 minutes or until set on base and around side. Using a spatula, slightly lift cooked edge to allow uncooked mixture to run under side and base. Cook for a further 2-3 minutes or until set around the edge but still soft in the middle.
  • Step 3
    Invert frittata on to a plate. Slide back into pan then cook for another 3 minutes or until almost cooked in the middle. Remove from heat. Stand for 5 minutes in pan. Serve with fennel salad.
  • Step 4
    For salad, combine all ingredients in a bowl. Season to taste, then toss to combine.

So that’s going to wrap it up for this exceptional food Tuna frittata with fennel salad recipe. Thanks so much for your time. I am confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!

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