Recipe courtesy of Mario Batali
Print
Total:
24 min
Prep:
14 min
Cook:
10 min
Yield:
4 servings
Level:
Intermediate

Ingredients

  • 4 eggs
  • 2 tablespoons all-purpose flour
  • Salt
  • 2 tablespoons milk
  • 3 tablespoons extra-virgin olive oil
  • 1 clove garlic
  • 1 tablespoon chopped parsley leaves
  • 3 1/2 ounces good-quality oil packed tuna, drained
  • 4 salt-packed anchovy fillets, rinsed and de-boned
  • 1/2 lemon, juiced

Directions

In a small mixing bowl, mix the eggs and the flour, using a fork or whisk to break up any clumps of flower. Whisk in a generous pinch of salt and the milk.

Add 1 tablespoon olive oil to a 9-inch omelet pan over high heat. Heat until the oil is hot, but not smoking. Add 1/4 the egg mixture to the pan and cook the frittata on 1 side until the eggs are cooked and the underside is golden brown. Using a spatula, carefully lift the frittata from the pan and gently lay it on a clean cutting board or work surface, keeping the browned side face down. Let the frittata cool as you work with the fish. Repeat with the rest of the egg mixture, making 4 frittatas.

In a small saute pan, heat the remaining oil until hot but not smoking. Add the garlic, parsley, tuna and anchovies and, using a wooden spoon, stir gently over medium-high heat. The tuna and anchovies will begin to blend into a paste-like mixture. Add the lemon juice and continue mixing until well-combined, about 3 minutes. Remove from the heat.

Gently spread the tuna mixture onto the exposed side of the cooled frittata, leaving a 1-inch border all around. Roll up the frittata, taking care not to crack or open the frittata. Wrap parchment paper around the rolled omelet, and let rest for a few hours in the refrigerator. Slice into bite-sized rounds, keeping the parchment paper intact.

Trending Videos 7 Videos

Get the Recipe

Gabriele's Limoncello 01:28

Gabriele shares his family recipe for a delicious summertime libation.

Similar Topics:

IDEAS YOU'LL LOVE

Souffleed Spinach Omelet

Recipe courtesy of Laura Calder

Tuna Croquette

Recipe courtesy of Alton Brown

Mote con Huesillos

Recipe courtesy of Ana Sofia Pelaez

Ahi Poke (Hawaiian Tuna Tartar)

Recipe courtesy of Santos Loo

Rapid Rolls

Recipe courtesy of Kelsey Nixon

Spinach, Bacon, and Goat Cheese Frittata

Recipe courtesy of Hugh Fearnley-Whittingstall

West Virginia Pepperoni Roll

Recipe courtesy of Santos Loo

Caprese Di Farro

Recipe courtesy of Debi Mazar and Gabriele Corcos

On TV

Donut Showdown

7:30am | 6:30c

Donut Showdown

8:30am | 7:30c

Donut Showdown

9:30am | 8:30c

Sugar Showdown

10:30am | 9:30c

Sugar Showdown

11am | 10c

Sugar Showdown

11:30am | 10:30c

Unique Sweets

12pm | 11c

Unique Sweets

12:30pm | 11:30c

Unique Sweets

1pm | 12c

Unique Sweets

1:30pm | 12:30c

Good Eats

2pm | 1c

Good Eats

2:30pm | 1:30c

Cake Hunters

3:30pm | 2:30c

Cake Hunters

4:30pm | 3:30c
On Tonight
On Tonight

Cupcake Wars

8pm | 7c

Cupcake Wars

10pm | 9c

Cupcake Wars

11pm | 10c

Cupcake Wars

12am | 11c

Cupcake Wars

1am | 12c

Trending Videos

Brunch Bonanza

So Much Pretty Food Here