Tinfoil Chef

Anyone that knows me will quickly agree when I say that my tastes are not always what you’d call “mainstream”. It’s not that I actually like genuinely nasty things, however some of the concoctions I’ve come up with over the years has left more than one family member shaking their heads in … um … wonder. Yeah, wonder.

This little breakfast treat is something I came up with a few years ago because I thought the taste combinations would be interesting and I was right. However few have dared to give it try. That’s ok I say, more for me. “You can have it!” they declare in unison.

Ok, enough of the drama, now to unveil a little gem I call the “Tunafish Omelete“.

It’s pretty much a normal (for us) made in the microwave oven style omelet. I like to start out by dicing some onion (about half to a quarter of a medium small onion per serving you’re going to make) and saute that in some olive oil with a bit of diced green pepper.

As the onions begin to caramelize, dice up about 1/4 to 1/2 cup of whatever kind of mushroom you like. I’m partial to Portabella when we have them but the basic white button mushrooms are great too. Once this is done crack an egg into a microwave safe bowl, add a dash of milk and the onion, mushroom & green pepper mixture. Add in some shredded cheddar cheese or grated parmesan cheese.

Now comes the part that has made family members shudder and go “Ugh!”. Open a can of tuna packed in water and pour off the water. Take about half a can or so, give it a rough chop to break up the pieces and add this to the bowl. Stir this vigorously to mix everything up and work some air into the egg mixture.

Put it into microwave with a loose cover on it and cook on high for 2 1/2 to 3 1/2 minutes. When it’s done all of the egg should be cooked through with no raw spots. I like to add some cheese to the top and give it another 30 seconds in the microwave and then let it sit for a moment with a cover on it for the cheese to melt.

I like to have this with a variety of condiments on it ranging from ketchup to spicy brown mustard or horseradish sauce. I’ve even used the sauce packets from Taco Bell or Arby’s.