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Have you tried tuna à Brás? So, see how to do it.

It is not common, but it is an alternative version of the famous Bacalhau à Brás. It turns out to be faster to prepare and just as tasty. Shall we make tuna à Brás?

One of the best things we can find in the world of cooking is that nothing is impossible and even the most unlikely ingredients can result in delicious recipes. O tuna à Brás is one of those inventions, which gives a twist to a very typical dish of Portuguese cuisine.

It is also an excellent alternative to consuming canned tuna, when you don’t know what to prepare or when time is short.

In just a few minutes you will have a complete meal that will please everyone, including the fact that there are fries.

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Tuna à Brás

Tuna à Brás recipe

Kitchen:portuguese

Type:lunch or dinner

Setup time:00:30

Ingredients

  • 2 cans of canned tuna
  • 150gr potato
  • olive oil qb
  • oil for frying qb
  • 1 onion
  • 3 eggs + 1 yolk

preparation mode

  • Shred the tuna with a fork and set aside.
  • Peel the potatoes, wash and cut into very thin sticks.
  • Season the potatoes with salt and fry in hot oil.
  • When the potatoes are fried, place on a plate with absorbent paper and set aside.
  • Beat the whole eggs in a bowl and set aside.
  • In a pan, place the oil, the chopped onion and sauté over low heat until the onion starts to brown.
  • Add the tuna, season with pepper, stir and cook for about three to four minutes.
  • Add the potatoes and mix carefully. Remove the pan from the heat for a moment and let it cool down a bit.
  • Add the beaten eggs, mix well in the mixture and bring to a low heat for another two to three minutes.
  • Turn off the heat and add the egg yolk and chopped coriander.

Tuna à Brás with vegetables

Tuna à Brás with vegetables

Kitchen:portuguese

Type:lunch or dinner

Setup time:00:20

Ingredients

  • 3 cans of tuna
  • 4 eggs
  • 1 leek
  • 2 carrots
  • 1/2 courgette
  • 2 tomatoes
  • 400g of potato straw
  • 1 clove of garlic
  • salt and oil qb

preparation mode

  • Cut the vegetables, tomato and leek into thin julienne, the courgette into very thin slices, mince the garlic and grate the carrots.
  • Put a little oil in a frying pan and, over high heat, sauté the vegetables.
  • When they are a little soft, add the potato straw and tuna.
  • Lower the heat and mix well.
  • Beat the 4 eggs and add to the remaining ingredients.
  • Stir well so that it is well mixed, after the eggs are cooked, remove from the heat and sprinkle with chopped parsley.

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