Portuguese Tuna à la Brás (Tuna & Eggs Stir Fry)

Here is my version of the famous Tuna à la Brás, a delicious creamy tuna and egg dish that uses canned tuna, eggs, olives and fried potatoes to make a savoury pescatarian protein packed meal.  Bacalhau à Brás is very similar, and uses salted cod instead, however with salted cod being rare to come by in Goa, I generally make this canned tuna version more often.

Ingredients

3 eggs

1/4 cup cream

125 grams canned tuna

2 tbsps olive oil

4 Cloves Garlic, minced

Coriander leaves/ Oregano (to taste)

1 medium onion, finely diced

1 medium tomato, finely diced

1/2 red pepper, finely diced

Salt  & Pepper to season

1 large Potato, diced 

10 Olives in brine, drained 

Method

Drain the tuna and shred it with a fork. In a bowl, whisk the eggs and cream with a fork.  Fry the diced potatoes (if using) in some oil till light golden and keep aside. Put the olive oil, chopped onion and bell peppers in a frying pan and sauté until the onion starts to turn slightly golden. Add the minced garlic & tomato and continue to sauté. Mix in  the tuna, stir, add the eggs and stir with a spatula about 2 to 3 minutes until the eggs are cooked but still creamy. Add olives and season with pepper and a little salt if necessary. Turn off the heat, add the fried potato, sprinkle with oregano or chopped fresh coriander and serve immediately.