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Frittata with Tuna and Tomatoes

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  • Level: Easy
  • Total: 30 min
  • Active: 20 min
  • Yield: 4 servings
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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


1 cup (8 ounces) mascarpone, at room temperature

1/2 teaspoon kosher salt

Zest of 1 small lemon


  1. Place an oven rack in the center of the oven and preheat to 400 degrees F.
  2. 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.
  3. 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.
  4. For the topping: Mix together the cheese, salt and lemon zest in a medium bowl.
  5. Cut the frittata into wedges and serve with a dollop of the topping.