Lemon Pepper Tuna Kuku (Persian Omelet)


Comfort food!  Tuna kuku is a comfort food.  It is one of those simple foods that just makes me feel good to eat.  It starts with some good eggs (and Farmer Kim had brought by eggs over the weekend).

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When I saw the pouch of lemon pepper tuna in my pantry, I decided to build a kuku around it with shallots and scallions.  I didn’t add any additional spices or seasonings since the lemon pepper tuna has all the seasoning needed.

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I made a small version for just my husband and me, but you can easily double everything in the recipe to serve 4.  If you do, the cooking time may increase.

Lemon Pepper Tuna Kuku

1 Tbsp safflower or canola oil

1 shallot, minced

4 eggs (form Farmer Kim)

2/3 Tbsp flour

1/4 cup sliced scallions

4.5 oz pouch lemon pepper tuna

Heat the oil in a nonstick skillet (that has a lid).

Cook the shallots until lightly browned.

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In the meanwhile, beat the eggs until fluffy.

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Mix in the flour, scallions and tuna.  Add the shallots and pour the mixture back into the skillet.

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Cover and cook over medium heat until puffy and cooked through, about 5 – 10 minutes.  Cut into quarters. Note:  a smaller skillet makes a thicker kuku and takes longer to cook, a larger skillet makes a thinner one that cooks faster

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Flip each piece and cook until lightly browned on that side, about 2 – 3 minutes.

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Serve hot and enjoy!

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Serves 2 as a lunch or light dinner .

Categories: Kosher, Main Dish, Persian, Recipe | Tags: , , | 2 Comments

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2 thoughts on “Lemon Pepper Tuna Kuku (Persian Omelet)

  1. Pingback: Kuku-ye Sabzi (Persian Herb Frittata) | Andrea's Garden Cooking

  2. Pingback: Kuku-ye Kadoo (Persian Zucchini Omelet) | Andrea's Garden Cooking

Let me know what you think of this post, and if you try the recipe, please let me know how it was and any suggestions you have. Thanks, Andrea

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