Photo: Frittata with Tuna and Tomatoes Recipe
Ingredients
Frittata:
- 6 large eggs, beaten, at room temperature
- Two 5-ounce cans tuna packed in olive oil, drained and flaked into 1/4 to 1/2-inch pieces, such as Flott
- 1/4 cup milk, at room temperature
- 3 tablespoons chopped fresh flat-leaf parsley
- 1 tablespoon anchovy paste
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon unsalted butter, at room temperature
- 2 Roma tomatoes, seeded and chopped
Topping:
- 1 cup (8 ounces) mascarpone, at room temperature
- 1/2 teaspoon kosher salt
- Zest of 1 small lemon
Directions
Place an oven rack in the center of the oven and preheat to 400 degrees F.
For the frittata: Mix together the eggs, tuna, milk, parsley, anchovy paste, salt and pepper in a large bowl. Heat the oil and butter over medium-high heat in an oven-safe, 10-inch nonstick skillet. Add the egg mixture and cook, without stirring, for 5 minutes. Arrange the tomatoes on top of the egg mixture and cook until a crust forms on the underside and the sides of the mixture have set, about 3 minutes.
Place the skillet in the oven and bake until the center is set, for 6 to 8 minutes. Using a heat-resistant spatula, loosen the sides of the frittata and slide onto a serving plate.
For the topping: Mix together the cheese, salt and lemon zest in a medium bowl.
Cut the frittata into wedges and serve with a dollop of the topping.
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By c.stanbery
Tucson, AZ
on May 06, 2013
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This turned out exactly as I'd hoped. It was savory, and interesting, and my dinner guests were adventurous enough to try it.
I have not had good luck with Italian tuna in the past (tuna in olive oil, so this time I bought albacore in vegetable oil. I didn't bother with making the topping.
I always serve frittatas with mixed greens, and a savory herbal dressing. This time I just used olive oil and balsamic vinegar, and it was delicious. I like any recipe that calls for anchove paste!
By Michelle Olveira
brooklyn, NY
on April 10, 2013
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This frittata was perfect. I skipped the topping, but liked it with a little chipotle mayo dip. So easy and quick. I brought a slice a day to work for a week with salad.
By AsianSpice24
Rockford, IL
on March 19, 2013
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Would definitely recommend eating this with the mascarpone topping. I did not have any on hand neither a lemon & eating the frittata alone felt like it was missing something...lemon.
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