Tuna, Potatoes and Eggs in 10 Minutes (Atum à Brás)

Ingredients

• 350 g (12⅓ oz)canned tuna
• 4eggs
• 2egg yolks
• 200 g (7 oz)salted potato sticks
• 1 mediumonion
• 75 ml (⅓ cup)olive oil
• to tasteparsley
• to tastepepper

Instructions

1. 1

   Drain the tuna

   Drain the tuna, flake it with a fork and set it aside.

2. 2

   Whisk the eggs

   Whisk the eggs in a bowl and season with pepper. Add chopped parsley and mix.

3. 3

   Cook the onion

   Heat the olive oil in a large saucepan with the chopped onion. Cook over medium-low heat, stirring now and then, until the onion is lightly golden. Add the tuna and cook for about 2 to 3 minutes, stirring occasionally.

4. 4

   Add potato sticks

   Stir the potato sticks into the tuna. Turn the heat to low, add the beaten eggs and mix everything for about 1 to 2 minutes, then turn off the heat.

5. 5

   Finish with yolks

   Add the two egg yolks and mix well. Serve immediately.

What is Atum à Brás?

Atum à Brás is a Portuguese variation on bacalhau à Brás, traditionally made with salt cod, finely cut potatoes and eggs. This version swaps in tuna and packaged salted potato sticks for a quicker, simpler preparation.

The appeal is the contrast between savoury tuna, crisp-edged potato pieces and tender egg. The eggs are cooked briefly and finished with yolks off the heat, helping keep the mixture soft.

Nutrition and macros by portion

The nutrition label shows one serving as written: 630 calories, 39g protein, 39g carbs, 35g fat.

The potato sticks provide most of the carbohydrates, while the olive oil and egg yolks contribute much of the fat. Tuna and eggs supply most of the protein. Pair a serving with salad or green vegetables for freshness and extra volume.

Choosing the ingredients

Tuna: Drain it well and break it into flakes with a fork so it mixes evenly through the pan. Tinned tuna in either oil or brine can work; draining helps avoid making the dish greasy or watery.

Potato sticks: These are already cooked and salted, so they need only a short time in the pan. Their saltiness also means it is worth tasting before adding any extra salt.

Eggs: The whole eggs bind the ingredients, while the extra yolks enrich the finish. Have the eggs whisked and ready before you add them to the hot pan.

Getting the onion golden

Cook the chopped onion gently in the olive oil over medium-low heat, stirring occasionally. Aim for lightly golden and softened rather than deeply browned, which could give the dish a bitter edge.

Once the tuna goes in, give it 2 to 3 minutes to warm through and take on some of the onion and oil flavour. Keep stirring occasionally so it does not catch on the base of the saucepan.

Keeping the eggs tender

Lower the heat before adding the whisked eggs. Stir for just 1 to 2 minutes, then turn off the heat; the mixture should be tender rather than dry and firmly set.

The two yolks go in after the heat is off. Mix them through promptly and serve straight away, while the eggs remain creamy.

Timing and texture

The dish comes together quickly once the onion is lightly golden, so prepare the tuna, chop the onion and whisk the eggs before starting to cook. The listed cooking stages take only a few minutes, though the overall recipe time is 15 minutes.

Salted potato sticks soften when mixed with the tuna and eggs, so this is not a dish to leave standing in the pan. Serve as soon as the final yolks are incorporated.

What to serve alongside

A simple green salad or lightly dressed tomatoes can add freshness alongside the rich, savoury mixture. Keep the sides uncomplicated so they do not compete with the parsley and tuna.

For a more substantial meal, serve with cooked green vegetables. Since the potato sticks already provide the starchy element, extra bread is optional.

Recipe notes & tips

• Drain the tuna thoroughly so excess liquid does not loosen the egg mixture.
• Chop the onion evenly so it softens at a similar rate throughout.
• Use medium-low heat for the onion and reduce to low before adding the eggs.
• Taste before adding salt, as the potato sticks are already salted.
• Have the yolks ready to stir in as soon as the heat is off.
• Serve immediately for the softest egg texture.

Variations

• Add olives: Fold in sliced black olives with the tuna for a briny accent.
• Use fresh potatoes: Fry thin matchsticks until crisp, then use them in place of the packaged potato sticks.
• Add garlic: Cook a finely chopped clove briefly with the onion for a deeper savoury flavour.
• Boost the herbs: Add extra parsley just before serving for a fresher finish.
• Add vegetables: Stir in cooked peas with the tuna for a little sweetness and colour.

Common mistakes to avoid

• Wet tuna: Drain it well before adding it, or the mixture can turn watery.
• Dark onion: Keep the heat medium-low and stir occasionally so the onion turns lightly golden without burning.
• Overcooked eggs: Turn off the heat after 1 to 2 minutes of stirring, then add the yolks.
• Too much salt: Taste first because the potato sticks are salted.
• Waiting to serve: Plate the dish as soon as it is mixed, before the potato sticks soften further.

How to store

For the best texture, eat this dish straight away. If needed, refrigerate leftovers in a covered container for up to 2 days and reheat gently in a pan; the potato sticks will soften and the eggs may firm up.

Frequently asked questions