Tuna à Brás in 10 minutes

Ingredients

• 350 gcanned tuna
• 4eggs
• 2egg yolks
• 200 gpotato sticks (batata palha)
• 1 mediumonion
• 75 mlolive oil
• to tasteparsley
• to tasteblack pepper

Instructions

1. 1

   Drain the tuna

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

2. 2

   Beat the eggs

   Beat the eggs in a bowl with black pepper. Stir in the chopped parsley.

3. 3

   Cook the onion

   Warm the olive oil in a pan over medium-low heat. Add the chopped onion and cook, stirring occasionally, until lightly golden. Add the tuna, stir it through the onion and cook for about 2–3 minutes, stirring now and then.

4. 4

   Add the potatoes

   Add the potato sticks and mix them well with the tuna. Turn the heat to low, pour in the beaten eggs and stir everything together for about 1–2 minutes, then turn off the heat.

5. 5

   Finish with yolks

   Add the two egg yolks and mix well. Serve straight away.

What is tuna à Brás?

À Brás is a Portuguese preparation traditionally associated with bacalhau, or salted cod, combined with egg and thin fried potato. This version swaps in canned tuna for a quicker, pantry-friendly variation.

The potatoes bring a crisp, savoury bite, while the eggs bind the tuna into a soft mixture. Adding the yolks off the heat gives the finished dish extra richness.

Nutrition and macros by portion

The nutrition label shows one serving as written: 630 calories, 33g protein, 27g carbs, 34g fat.

The potato sticks provide most of the carbohydrates, while the olive oil, eggs and yolks contribute much of the fat. Tuna and eggs supply most of the protein. Balance a serving with a green salad or other vegetables, and note that the actual nutrition will vary with the tuna and potato-stick brands.

Choosing the ingredients

Tuna: Drain it well before flaking so excess liquid does not dilute the onion and egg mixture. The recipe does not specify whether the tuna is packed in oil or spring water, so either can be used.

Potato sticks: Batata palha are thin, crisp fried potato sticks. Add them just before the eggs so they keep some texture rather than softening for too long.

Eggs: The whole eggs create the main coating, while the two extra yolks enrich the dish at the end. Have the yolks ready before cooking, as the final mixing happens quickly.

Build flavour with onion

Cook the onion gently in the olive oil until it is just lightly golden, stirring from time to time. This gives it time to soften and sweeten without burning.

Once the tuna goes in, warm it through for 2–3 minutes. Stir occasionally to combine it with the onion without breaking the flakes down too much.

Get the egg texture right

Lower the heat before adding the beaten eggs. Stir continuously for 1–2 minutes, then turn off the heat while the mixture is still moist; residual warmth will continue to set the eggs.

Mix in the yolks after switching off the heat. This helps keep the finish creamy rather than cooking the yolks into firm curds.

Keep the potatoes crisp

Fold the potato sticks through the tuna before adding the eggs, making sure they are distributed throughout the pan. The brief cooking time helps them retain some bite.

Serve as soon as the yolks are mixed in. The potato sticks soften as they sit in the moist egg mixture.

Serving ideas

Serve the dish hot, with extra chopped parsley if you like. A crisp green salad or simply dressed tomatoes make a fresh contrast to the rich eggs and potatoes.

Because the potato sticks already provide a substantial base, keep any sides light and uncomplicated.

Recipe notes & tips

• Drain the tuna thoroughly before flaking it.
• Chop the onion and parsley before you start cooking, as the final stages move quickly.
• Keep the onion over medium-low heat so it turns lightly golden without catching.
• Lower the heat before adding the beaten eggs.
• Turn off the heat while the egg mixture is still moist, then stir in the yolks.
• Serve immediately for the best potato-stick texture.

Variations

• Add olives: Fold in a few sliced olives with the tuna for a briny note.
• Use fresh herbs: Replace some of the parsley with chopped coriander for a different herbal flavour.
• Add garlic: Cook a finely chopped clove briefly with the onion.
• Add vegetables: Stir in cooked peas just before adding the potato sticks.
• Use cod: Substitute flaked cooked or desalted cod for the tuna for a more traditional-inspired version.

Common mistakes to avoid

• Wet tuna: Excess liquid can make the mixture soggy; drain it well before flaking.
• Burnt onion: High heat can colour the onion too quickly; cook it over medium-low heat and stir occasionally.
• Overcooked eggs: Firm eggs lose the dish's soft texture; turn off the heat while they still look moist.
• Soft potato sticks: Leaving them in the egg mixture too long makes them lose their bite; serve straight away.
• Cooked-through yolks: Adding them over direct heat can make the finish less creamy; mix them in after turning off the heat.

How to store

Refrigerate leftovers in a covered container and eat within 2 days. Reheat gently in a pan until hot, bearing in mind that the potato sticks will soften; freezing is not recommended for the best texture.

Frequently asked questions