Prep Time: 10 minutes
Cooking Time: 20 minutes
2 cans of tuna
1 cup of peanuts
2 tablespoons Olive oil
1 medium white onion, peeled and chopped salt and black pepper, to taste
5 fresh basil leaves
How to Prepare:
Spoon the tuna into a bowl and mash the fish with the fork.
Beat the eggs with an electric hand mixer until there is a creamy consistency and homogenous mass.
In a frying pan or wok, heat the olive oil and fry the chopped white onion for 5-10 minutes until clear and caramelized. In bowl, mix the eggs with the salt, tuna, pepper, paprika and onion and whisk them well. Set the Pot on sauté mode.
Add some olive oil and then heat it up and slightly pour the egg mixture. Stir the eggs mixture well.
Cook for 20 minutes and shake the machine halfway.
Portion the tuna scrambled eggs into two plates and dollop each plate with the basil leaves and peanuts. Remember that this dish should be served warm. Serve the tuna scrambled eggs with the white bread.
Nutrition (Per Serving): Calories: 243; Fat: 32g; Carbohydrates: 59g; Protein: 23g