Tuna with crispy egg & spring onions

Method

1. Clean the spring onions, removing the outer leaves and the tips, chop finely and fry in a pan with the extra virgin olive oil. Season with salt, cover with a lid and cook for a few minutes over a low heat.   
2. Arrange the cooked spring onions on four individual plates, add the drained, chopped tuna and a few sprigs of marjoram.   
3. Heat the vegetable oil in a large pan for several minutes in order to get it up to the optimum frying temperature. 
4. Break the eggs and add to the frying pan, one at a time, until the whites are firm and crisp. 
5. Drain with a spatula and place an egg in the middle of the 4 individual plates. 

Chef's tip

Make sure you get good quality free-range eggs (organic, if possible), that have been produced under high animal welfare conditions: it will make your dish tastier and healthier!

Serving suggestion

Serve with some homemade bread, crackers or croutons and a large green salad.

Wine selection

Chardonnay Friuli Aquileia DOC Superiore, Vermentino di Sardegna

Family tip

If you want to make this dish lighter, you can use tuna tinned in water instead of in oil.

Dish history

Now, this is a colourful, tasty and quick dish! Eggs have always been famous for being one of the easiest things to cook, let alone canned tuna! But hey, these two ingredients, combined with the fresh spring onions, really taste great! Ideal in spring and summer, when this onion variety is easier to find, this recipe is a great choice on busy days, but you can serve it to your guests on informal occasions too. Accompanied by some crispy homemade bread (wholegrain or with seeds and nuts, when possible) it will make your mouth water and will look so nice on your plate that you will want to take a picture before starting eating!