Hello everybody, it’s me, Dave, welcome to our recipe site. Today, we’re going to make a distinctive dish, tuna scramble. One of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.
HOW TO PREPARE SCRAMBLED EGGS WITH TUNA: In a bowl, whisk the eggs with a fork. Add the shredded tuna, the pepper and the chopped coriander and mix well. Season with a little salt if necessary.
Tuna Scramble is one of the most well liked of current trending foods in the world. It is simple, it is quick, it tastes yummy. It’s appreciated by millions daily. Tuna Scramble is something that I have loved my entire life. They’re fine and they look fantastic.
To get started with this recipe, we have to first prepare a few ingredients. You can have tuna scramble using 9 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Tuna Scramble:
- Get 5 ounces canned tuna packed in oil
- Take 4 large eggs
- Take 1 cup quickles II see my recipe or just use dill pickle chips
- Take 1/2 teaspoon ground black pepper
- Get 1/2 teaspoon turmeric
- Get 1/2 teaspoon paprika
- Make ready 1 teaspoon dill weed
- Get pinch salt
- Prepare to taste hotsauce, your favorite, optional
In the above breakfast scramble there's chopped tomatoes, a tin of tuna, scrambled eggs, spinach and cheese. It's almost like a tuna melt. Add tuna and diced Peppadews (if using). Strain the tuna from the springwater.
Instructions to make Tuna Scramble:
- Heat a pan and add the tuna without draining
- Add eggs and cook till eggs are done.
- Add to a plate and add the spices to the scramble. Add hotsauce if you desire.
- Place quickles on the sides
- Serve hope you enjoy!
Ingredients in this omelette include tuna, eggs, peppers and cream cheese. Make tuna omelette when you need a quick and healthy weekday breakfast. This easy Tuna Omelette is great for a quick weekday breakfast or weekend brunch. From start to finish, it should take you. Easy, delicious and healthy Tuna fish Scrambled eggs recipe from SparkRecipes.
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