Frittata with Tuna Cream |
| Name: |
Nathalie Alcantara |
| Base: |
Ft. Eustis |
| Recipe: |
1 can tuna in oil
100g / 3 oz butter, unsalted
1 tbsp parsley
1/2 tbsp basil
peper, salt
1 tsp lemon juice
6 eggs
30g / 1 oz butter, unsalted
Drain the tuna and process together with 100g soft butter, chopped parsley, chopped basil, freshly ground pepper, salt and fresh lemon juice. Beat the eggs and add pepper and salt. Heat 20g of the butter in a coated frying pan. Pour the eggs into the pan and stir on high heat with a wooden spoon until the eggs begin to set. Reduce heat, ease the frittata from the pan around the edges and shake the pan. As soon as the base of the frittata is golden place a plate on the frittata and turn onto the plate. Add the rest of the butter to the pan and allow the frittata to glide into the pan from the plate. When the other side is done remove the frittata from the pan and allow to cool. Spread the tuna cream over the frittata and roll up firmly. Wrap the frittata in aluminium foil and refrigerate for about one hour. Cut into slices before serving. |
| |
|
|
