Tuna omelet

April 21, 2013  •  Category:

The idea for this omelet came from Joel Robuchon’s book on his Sunday menus (Les Dimanches de Joel Robuchon); the famed French chef is known for his classic, down-to-earth cuisine and this one was entitled omelette du prêtre or priest omelet. It is a perfect solution when you have just a few minutes to spare. A can of tuna, a few eggs, some herbs or a shallot are all that’s needed. 

INGREDIENTS: 2 servings 

  • 4 large eggs
  • 1/4 cup of chopped dill or parsley  or onion or shallots (or both)
  • 1 can tuna (3 oz)
  • olive oil, as needed
  • salt, pepper

Mix the ingredients in a bowl; heat 1/3 cup of olive oil in a skillet; pour the omelet and cook for a few minutes until set, pushing the uncooked batter into the hot skillet with a wooden spatula. Serve. 


Deir in the ghtaytah

Last days of cool weather in Deir el-Qamar (Chouf mountains).



17 Comments  •  Comments Feed

  1. Rosa says:

    A wonderful omelet! Humble, yet really tasty.



  2. josé antonio says:

    I want one for dinner. It looks great.

  3. Susan says:

    I never thought of putting tuna in an omelet but I love it! Can’t wait to try.

  4. vagabonde says:

    What a great idea Joumana! My husband loves tuna but I have never placed it in an omelette – but now I shall. I think I could even add other herbs in it, like tarragon, or fresh rosemary. Then maybe a hint of Tabasco sauce to spice it a bit – yes, a great idea.

  5. Belinda @zomppa says:

    So simple and yet a perfectly made omelet!

  6. Chiara says:

    It looks tasty ! have a good week Joumana!

  7. Magda says:

    I would have never thought to make a tuna omelet. It looks delicious and I LOVE your first photo, Joumana.

  8. Lisa the Gourmet Wog says:

    I often have a leftover egg and a can of tuna in my fridge when there is nothing else to eat. I’ve actually never thought of combining the two! This is a great recipe

  9. Hélène (Cannes) says:

    J’aime ce livre mais je me rends compte que je suis passée à côté de cette omelette … Et elle me plaît bien ! ;o)

  10. twbarritt says:

    I’ve always wondered about tuna in an omlette but never tried it. I think this is going to become my go-to supper!

  11. Silkroadgourmet says:

    How wonderfully Phoenician of you, Joumana!

    The pursuit of tuna was one of the things that sent your people out of Tyre and into the rest of the Mediterranean.

    Also reminds me of some Roman patinas – simple and delicious!

    • Joumana says:

      @SilkRoadGourmet: gee, and here I thought I was promoting a French chef! 🙂 how erudite of you, always in awe of your knowledge!!!

  12. Gabi says:

    That image of the chouf mountains is breathtaking. I never imagined Lebanon being so beautiful. I’ll definitely have to visit some time.

  13. Rabz says:

    Looks delish. I love anything with tuna.

  14. rebecca says:

    looks delicious why haven’t I thought of this before adding tuna yum

  15. weavethousandflavors says:

    I love this Joumana and perfect for quick low carB dinners I am always on the look out for! THANKS 🙂

    chow! Devaki @ weavethousandflavors

  16. domi says:

    ” Thon ” omelette est très belle et a l’air délicieuse….

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