Tuna à Brás
Tuna à Brás
Ingredients
- 300 grams potatoes
- as needed oil, for frying
- 1 onion, sliced
- 2 garlic, cloves, chopped
- 1/2 red bell pepper, chopped
- 1/2 green bell pepper, chopped
- 1 can tuna, drained
- 3 eggs
- 100 ml milk
- to taste salt
- to taste pepper
- as needed parsley, chopped, for garnish
- as needed black olives, sliced, for garnish
Instructions
- 1
Peel the potatoes and cut them into thin strips, resembling matchsticks. This preparation is crucial for achieving the desired texture.
⏱️ 7 min
- 2
Heat oil in a large pan over medium-high heat. Fry the potato strips in batches until they are golden brown and crispy. Once fried, remove the potatoes from the pan using a slotted spoon and set them aside on a paper towel-lined plate to drain excess oil.
⏱️ 8 min
- 3
In the same pan, reduce the heat to medium. Add the sliced onion and sauté until it becomes translucent and softened, about 3-5 minutes.
⏱️ 4 min
- 4
Add the chopped garlic, red bell pepper, and green bell pepper to the pan. Continue to sauté for another 5-7 minutes, or until the vegetables are tender.
⏱️ 6 min
- 5
Add the drained tuna to the sautéed vegetables in the pan. Mix well to combine all the ingredients.
⏱️ 2 min
- 6
In a separate bowl, whisk together the eggs with the milk. Season the mixture generously with salt and pepper to taste.
⏱️ 2 min
- 7
Pour the whisked egg and milk mixture into the pan with the tuna and vegetables. Stir continuously with a wooden spoon or spatula until the eggs are scrambled and cooked through, forming a cohesive mixture. Be careful not to overcook the eggs.
⏱️ 3 min
- 8
Add the previously fried potato strips back into the pan. Gently fold them into the tuna and egg mixture, ensuring they are evenly distributed throughout the dish.
⏱️ 2 min
- 9
Transfer the Tuna à Brás to a serving platter. Garnish generously with freshly chopped parsley and sliced black olives. Serve hot immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Tuna à Brás
- 300 grams potatoes
- as needed oil, for frying
- 1 onion, sliced
- 2 garlic, cloves, chopped
- 1/2 red bell pepper, chopped
- 1/2 green bell pepper, chopped
- 1 can tuna, drained
- 3 eggs
- 100 ml milk
- to taste salt
- to taste pepper
- as needed parsley, chopped, for garnish
- as needed black olives, sliced, for garnish
Instructions
- 1
Peel the potatoes and cut them into thin strips, resembling matchsticks. This preparation is crucial for achieving the desired texture.
⏱️ 7 min - 2
Heat oil in a large pan over medium-high heat. Fry the potato strips in batches until they are golden brown and crispy. Once fried, remove the potatoes from the pan using a slotted spoon and set them aside on a paper towel-lined plate to drain excess oil.
⏱️ 8 min - 3
In the same pan, reduce the heat to medium. Add the sliced onion and sauté until it becomes translucent and softened, about 3-5 minutes.
⏱️ 4 min - 4
Add the chopped garlic, red bell pepper, and green bell pepper to the pan. Continue to sauté for another 5-7 minutes, or until the vegetables are tender.
⏱️ 6 min - 5
Add the drained tuna to the sautéed vegetables in the pan. Mix well to combine all the ingredients.
⏱️ 2 min - 6
In a separate bowl, whisk together the eggs with the milk. Season the mixture generously with salt and pepper to taste.
⏱️ 2 min - 7
Pour the whisked egg and milk mixture into the pan with the tuna and vegetables. Stir continuously with a wooden spoon or spatula until the eggs are scrambled and cooked through, forming a cohesive mixture. Be careful not to overcook the eggs.
⏱️ 3 min - 8
Add the previously fried potato strips back into the pan. Gently fold them into the tuna and egg mixture, ensuring they are evenly distributed throughout the dish.
⏱️ 2 min - 9
Transfer the Tuna à Brás to a serving platter. Garnish generously with freshly chopped parsley and sliced black olives. Serve hot immediately.
⏱️ 1 min