Tuna Melt Omelet

Friday, February 10th, 2012 by Rachel

I had tuna salad yesterday with a side of a tortilla. It was good, but I didn’t want the same meal again today for lunch. Inspired by my successful salmon scramble of last week, I thought I’d try bringing egg into the mix. It was a delicious success! The mayonnaise and mustard kept the inside of the omelet flavorful and moist.


Tuna Melt Omelet


2 organic cage-free brown eggs
½ can Starkist Autentico Chunk Light Tuna in Oil and Vegetables
Smart Balance Cooking Spray
Smart Balance Mayonnaise
Brown Mustard
1 handful Kraft Mexican Four Cheese Mix


Pull out two small bowls and a frying pan. Preheat frying pan to medium. Crack two eggs in one bowl and mix with fork. Put tuna in second bowl, and add your desired amount of mayonnaise and mustard. I used a small spoonful of mayonnaise and a dime-sized squirt of mustard. Mix together. You have made tuna salad.


When pan is preheated, you are ready to make your omelet. Pour in egg. Hold pan up, and swirl it slowly so egg will reach all edges of the pan in a perfect circle. Replace on burner. Cook until edges begin to curl up and you can slide a spatula under them. You do not want the top of the egg to be wet, but it can still be shiny. When it is dry, spread tuna salad on one half of omelet. Sprinkle cheese on top of the tuna.


Fold other half of omelet on top, so you now have a half moon shape and you’ve got the tuna salad and cheese melting yummily on the inside. Cook for one minute. Carefully flip omelet (I had some tuna want to gush out the edges), and cook the other side for one minute. Enjoy! I served with a side of tortilla chips, but a tortilla or a piece of toast would also work well.


If you finished a can of tuna, let your cat lick the can.

My First Tuna Melt

Wednesday, October 5th, 2011 by Rachel

This will be a short entry, as I have a migraine and need to get my head/shaky hands taken care of before I can grade (hopefully soon!) But I wanted to type this up while my tuna melt eating experience was fresh.


I don’t particularly like tuna. I can’t really pinpoint my canned tuna eating experiences. I’ve wanted to like it for a long time, but it never seems to work out. Last year, a “tuna helper” fettuccini alfredo mix was so fishy and funky that it made me sick. But I had a coupon for a can of the Starkist Autentico series, and I decided that I would eat tuna this week. I picked out the “Chunk Light Tuna in Oil and Vegetables”, thinking it seemed pretty safe and neutral, then Emily posted this entry over at The Sexy Divorcee Cooks For One. It was magically perfect timing! I followed Emily’s cooking instructions exactly, so I won’t copy those again here.


Though it says the tuna can has three servings, I felt like I needed to use half the can to cover the sandwich. Because the tuna was already oily and vegetabley, I didn’t feel like I needed to add much mayo (Smart Balance) and mustard (Dijon). I went pretty light on both, actually. The mixture didn’t become overly white with mayonnaise overload (like my first salmon salad I made on Monday) and stayed pretty pink. I used Smart Balance butter to coat the pan. I used sharp cheddar cheese on honey wheat bread. It took about 20 minutes to make.


I thought that the tuna melt would be….well, meltier, but the cheese seems to lock everything together so the sandwich doesn’t explode while eating it. I kept a fork on hand to scoop up two bites which squirted out the side. The tuna flavor was much more mild than any of the other times I’ve tried eating it. I don’t know if this is because of the bread, cheese, vegetables or something about the Autentico sub-brand compared to regular StarKist I’ve tried.


This seems like a pretty cost-efficient meal, especially with the built in vegetables. Since I saved the other half in the fridge, I’ll get a second tuna melt out of it to eat for lunch tomorrow or Friday!