Tuna Melt Omelets


Yields 2 large omelets enough for 4 people

Tuna Salad

2 cans (5 oz.) white albacore tuna (I used Wild Planet)

2 tablespoons chopped onions

¼ cup mayonnaise

1 tablespoon finely chopped celery

1 teaspoon finely chopped parsley

1 teaspoon capers, chopped (optional)

Lemon juice, to taste


6 large eggs

¼ cup / 60 ml milk (your choice of milk)

2 tablespoons butter, divided

¼ teaspoon fine grain sea salt

A pinch of ground black pepper

½ cup shredded Monterey Jack (or sharp cheddar cheese)


Combine all tuna salad ingredients in a bowl and set aside.

To make the omelet, in a bowl whisk together the eggs, milk, salt and pepper, until just combined.

Heat an 8-inch non-stick frying pan over medium-low heat. Add 1 tablespoon of butter and swirl the pan to coat.

Pour in half of the egg mixture and give it a good swirl so that they spread out thinly across the entire pan.

Let the eggs set and then sprinkle half of the cheese on the omelet.

Run a spatula underneath the omelette and slide it out of the pan (flat) onto a plate.

Immediately top the omelet with some of the tuna mixture. Fold over and keep warm while you make the other omelet.