Tuna, potatoes, eggs and pineapple (Atum à Brás com ananás)

Ingredients

• 400 g (14 oz)canned tuna
• 6 slices (about 300 g / 10½ oz)pineapple
• 1 mediumonion
• 50 ml (¼ cup)olive oil
• to tastepepper
• 900 g (2 lb)potatoes
• 2eggs
• 1egg yolk
• to tasteparsley
• to tastesalt
• for fryingvegetable oil

Instructions

1. 1

   Prepare tuna

   Flake the tuna with a fork and cut the pineapple slices into pieces. Set both aside.

2. 2

   Beat the eggs

   Whisk the eggs in a bowl with a fork, then set aside.

3. 3

   Cut potatoes

   Peel and wash the potatoes, then cut them into thin sticks. Season with salt.

4. 4

   Fry potatoes

   Heat vegetable oil in a deep fryer. When it is shimmering, add the potato sticks and fry until slightly golden.

5. 5

   Drain potatoes

   Transfer the potatoes to a plate lined with kitchen paper to drain off excess oil. Set aside.

6. 6

   Cook tuna mixture

   Put the olive oil and chopped onion in a large saucepan. Cook over a low heat, stirring occasionally, until the onion starts to turn golden. Add the tuna and pineapple, stir, and cook for 3–4 minutes, stirring occasionally.

7. 7

   Add eggs

   Add the potatoes and mix gently. Take the pan off the heat briefly and let it cool slightly. Pour in the beaten eggs and mix well, then return the pan to a low heat for a further 2–3 minutes.

8. 8

   Finish and serve

   Turn off the heat, add the egg yolk and chopped parsley, and mix gently. Serve.

What is Atum à Brás?

Atum à Brás is a tuna-based take on the Portuguese bacalhau à Brás, a dish traditionally made with salted cod, fine fried potatoes, onion and egg. The Brás-style combination brings together tender fish, potato and softly cooked egg.

This version adds pineapple for a sweet, juicy contrast to the savoury tuna and onion. The potatoes are fried separately before being folded through the mixture, so they bring both substance and texture.

Nutrition and macros by portion

The nutrition label shows one serving as written: 560 calories, 34g protein, 62g carbs, 24g fat.

Most of the carbohydrates come from the potatoes and pineapple, while the tuna and eggs provide much of the protein. Olive oil, frying oil and egg yolk account for most of the fat; serve a moderate portion with salad or vegetables to round out the plate.

The key ingredients

Tuna: Flake it into small pieces so it distributes through the pan rather than clumping. Drain it well if it is packed in liquid.

Pineapple: Cut the slices into bite-sized pieces, keeping them fairly even so each serving gets a little sweetness.

Potatoes: Thin sticks cook quickly and are easier to fold through the egg mixture than chunky chips.

Getting the potatoes right

Cut the potatoes into similar-sized thin sticks so they cook evenly. Drying them after washing helps limit spluttering when they go into the hot oil.

Fry until only slightly golden, as the potatoes will soften further when mixed with the tuna and egg. Drain them on kitchen paper before adding them to the saucepan.

Keep the egg tender

Let the pan cool briefly before pouring in the beaten eggs; adding them while the mixture is very hot can make them set too quickly. Stir gently over a low heat for the stated 2–3 minutes.

The mixture is ready when the egg has thickened and coats the potatoes without becoming dry or rubbery. The extra yolk goes in after the heat is off, helping give the finished dish a richer texture.

Timing and preparation

Prepare the tuna and pineapple, beat the eggs and cut the potatoes before heating the frying oil. This keeps the final pan stage moving smoothly.

The stated total time is 30 minutes, but cutting potatoes by hand and frying in batches may affect how quickly the dish comes together. Keep the fried potatoes warm while you cook the onion and tuna.

Serving ideas

Serve the dish straight from the pan while the potatoes still have some bite. A simple green salad or steamed vegetables add freshness alongside the rich egg and fried potato.

A little extra chopped parsley makes a fresh finish. Since the recipe already includes sweet pineapple, serve any side dressing or seasoning separately.

Recipe notes & tips

• Drain the tuna well so it does not add excess liquid to the pan.
• Cut the potato sticks to a similar thickness for more even frying.
• Fry the potatoes in batches if needed to avoid crowding the fryer.
• Keep the saucepan over a low heat once you add the beaten eggs.
• Taste before serving and adjust the salt and pepper to suit your tuna.

Variations

• Add olives: Fold in sliced olives with the tuna for a briny note.
• Use fresh pineapple: Cut it into small pieces and use the same approximate amount.
• Add garlic: Cook a finely chopped clove with the onion for extra savouriness.
• Make it spicier: Add a pinch of chilli flakes with the tuna.
• Change the herbs: Use chopped coriander in place of parsley for a different fresh finish.

Common mistakes to avoid

• Uneven potato sticks: Cut them to a similar thickness so they fry at the same rate.
• Crowded fryer: Cook the potatoes in batches so they fry rather than steam.
• Wet tuna: Drain it well before adding it, or the mixture can become watery.
• Very hot pan: Let the mixture cool briefly before adding the beaten eggs to avoid scrambling them too quickly.
• Overcooking the eggs: Stir over low heat and stop once they have thickened and coated the potatoes.

How to store

Refrigerate leftovers in a covered container and eat within 2 days. Reheat gently in a frying pan over a low heat until piping hot; the potatoes will be softer after storage.

Frequently asked questions