Thon, pommes de terre et œufs (Atum à Brás)

Ingrédients

• 350 grams (12 1/3 ounces) canned tuna
• 1 large onion
• 50 ml (1/4 cup) olive oil
• 1 egg yolk
• Pepper (to taste)
• Coriander (to taste)
• 1 kg (2 1/4 pounds) potatoes
• 2 whole eggs
• Salt (to taste)
• Vegetable oil for frying

Préparation

1. 1

   Drain the tuna and shred it with a fork; set aside.

2. 2

   Peel, wash the potatoes and cut into thin sticks. Season with salt and fry in hot oil.

3. 3

   Transfer the potatoes to a paper towel-lined plate to drain the excess oil.

4. 4

   In a small bowl, whisk the whole eggs and set aside.

5. 5

   In a large saucepan, pour the olive oil and the chopped onion. Sauté over low heat until the onion start to turn golden brown, stirring occasionally. Add the tuna, season with pepper, stir and cook about three to four minutes, stirring occasionally.

6. 6

   Add the potatoes and mix gently. Remove briefly the pan from heat and allow cool slightly.

7. 7

   Pour the beaten eggs and mix well. Place the pan back over low heat for more two to three minutes, stirring occasionally.

8. 8

   Turn off the heat and add the egg yolk and the chopped coriander. Mix and serve.