Tuna, Potatoes and Eggs (Atum à Brás)

Ingredients

• 350 gcanned tuna
• 1 largeonion
• 50 mlolive oil
• 1egg yolk
• to tastepepper
• to tastecoriander
• 1 kgpotatoes
• 2eggs
• to tastesalt
• for fryingvegetable oil

Instructions

1. 1

   Drain the tuna

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

2. 2

   Fry the potatoes

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

3. 3

   Drain the potatoes

   Move the potatoes to a plate lined with kitchen paper so the excess oil can drain.

4. 4

   Whisk the eggs

   Whisk the 2 whole eggs in a small bowl and set them aside.

5. 5

   Cook the tuna

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

6. 6

   Add the potatoes

   Add the potatoes and gently mix them through. Briefly take the pan off the heat and let it cool slightly.

7. 7

   Stir in the eggs

   Pour in the beaten eggs and mix well. Return the pan to a low heat for another 2–3 minutes, stirring occasionally.

8. 8

   Finish and serve

   Turn off the heat, add the egg yolk and chopped coriander, then mix and serve.

What is Atum à Brás?

Atum à Brás is a Portuguese take on the Brás style of cooking, traditionally associated with finely cut potatoes and egg. This version uses tuna for a savoury, satisfying meal.

The method brings together crisp potato sticks, gently cooked onion and eggs that bind the mixture. Adding the egg yolk and coriander at the end gives it a rich finish and fresh herbal notes.

Nutrition and macros by portion

The nutrition label shows one serving as written: 600 calories, 32g protein, 50g carbs, 28g fat.

The potatoes provide most of the carbohydrates, while tuna and eggs contribute much of the protein. Olive oil and the oil absorbed during frying account for much of the fat. Pair a serving with salad or vegetables for a fresh, balanced plate.

Choosing the key ingredients

Tuna: Drain it well and break it into flakes with a fork so it mixes evenly with the onion and potatoes.

Potatoes: Cut them into thin, even sticks so they cook at a similar rate. The recipe fries them before adding them to the pan, which helps preserve some crispness.

Getting the potatoes right

Cut: Aim for sticks of a consistent thickness; very thick pieces may take longer to fry, while very thin ones can brown quickly.

Drain: Let the fried potatoes sit on kitchen paper before they go into the saucepan. This removes excess surface oil and helps keep the finished dish from feeling greasy.

Keep the eggs tender

Cool briefly: Taking the pan off the heat before adding the beaten eggs gives the mixture a moment to cool, helping avoid an abrupt scramble.

Low heat: Return the pan to a low heat for 2–3 minutes and stir occasionally. Stop when the eggs have come together but remain soft, rather than cooking them until dry.

Make the most of the timing

Prepare the potatoes while the oil heats, then drain and flake the tuna and whisk the eggs while they cook. Keep the onion cooking gently so it turns golden without scorching.

The final egg stage is short, so have the yolk and chopped coriander ready before you return the pan to the heat.

Serving ideas

Serve the dish as soon as it is ready, while the potatoes retain as much texture as possible. A crisp green salad or simply dressed tomatoes make a fresh contrast.

For a more substantial plate, add a side of cooked vegetables. Keep accompaniments simple so the tuna, potato and egg remain the focus.

Recipe notes & tips

• Cut the potatoes into evenly sized sticks so they fry consistently.
• Drain the tuna thoroughly before adding it to the onion.
• Fry the potatoes in batches if needed so they have room to cook.
• Keep the onion over a low heat and stir it occasionally as it turns golden.
• Add the egg yolk and coriander only after turning off the heat.

Variations

• Add olives: Fold in a few sliced olives with the tuna for a briny note.
• Use parsley: Swap the coriander for chopped parsley if you prefer its milder flavour.
• Add garlic: Stir finely chopped garlic into the onion as it cooks.
• Include peas: Mix in cooked peas with the tuna for extra colour and sweetness.
• Make it spicier: Add a pinch of chilli flakes with the pepper.

Common mistakes to avoid

• Uneven potato sticks: Cut them to a similar thickness so they cook at the same pace.
• Crowded frying pan: Fry the potatoes in batches if they cannot sit comfortably in the hot oil.
• Wet tuna: Drain it well before flaking so it does not add excess liquid to the pan.
• Overcooked eggs: Keep the heat low and stop once the eggs have just come together.
• Skipping the brief cooling: Take the pan off the heat before adding the beaten eggs, as directed.

How to store

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

Frequently asked questions