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Wrapped Tuna Omelet
Ingredients for 6 people
First prepare the omelet: melt the 50 grams of butter in a pan, best if non-stick, without frying it. Tilt the pan in order to grease the entire bottom and sides, then pour excess into a mixing bowl. Add milk to the butter and mix well with a whisk. Add the eggs and adjust with salt and pepper, continuing to mix with the whisk, until the ingredientsbecome one uniform mixture. Place the pan back on the stove and heat well. Add the eggs and cook covered at medium/low heat for 7-8 minutes, the omelet will be ready whenit begins to expand and there are no more liquid parts.As soon as it’s cooked, put the omelet onto cooking paper and flip onto itself. Close the cooking paper, so the omelet stays rolled during the cooling process. In the meantime, prepare the filling: whip the butter with salt and pepper. Make a very thin layer of anchovies, capers and tuna.Add the butter and flavor everything with lemon juice. Take the omelet and make sure it’s cold, even on the inside (it’s better to prepare it a few hours inadvance). Lay out the omelet, unrolling it onto your work space with the help of the parchment paper. Fill with the tuna cream, spreading well over the entire surface of the omelet in a uniform manner. Reroll the omelet and close again with the paper. Place it again in the fridge for at least two hours, until you are ready to serve. Cut the bread into round pieces, matching the dimensions of the omelet roll.Slice the omelet and place each slice onto a round piece of bread. Serve cold, but not frozen. From June/July 2011 Magazine |
