Scrambled eggs with tuna, coriander and onions as a breakfast idea

Scrambled eggs with tuna

Scrambled eggs with tuna, cilantro, and onions is a great idea for breakfast or a light meal for dinner. This scrambled egg goes well with herbs and fresh vegetables.

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  • 200 g tuna, in its own juice
  • 4 eggs
  • salt, to taste
  • pepper, to taste
  • cress, to taste
  • 1 tsp vegetable oil
  • ¹⁄₂ onion


  1. Drain the juice from the tuna and mash the tuna with a fork.
  2. In a bowl, beat the eggs with a whisk.
  3. Mix with the tuna, salt, pepper and coriander.
  4. Dice the onion into fine cubes.
  5. Heat the oil in a pan and sauté the diced onions over a medium heat for about 5 minutes until translucent, but do not brown.
  6. Add the tuna mixture to the onions in the pan.
  7. Cook the eggs for another 4 to 5 minutes, stirring constantly leave.
  8. Garnish the scrambled eggs with cress and serve with fresh vegetables.


  • fork
  • whisk
  • bowl
  • pan
  • knife
  • cutting board

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