- Start by beating 3 eggs in a bowl and adding the cream, salt, and pepper to taste. Cover a frying pan with baking paper and pour over the olive oil. Evenly spread the oil in the pan and pour the egg mixture into the heated pan. Fry the mixture for 5-7 minutes, until fully cooked.
- While the omelette is cooking, cut the pickles and onions into small pieces and mix them with the tuna in a separate bowl. Cut the bread into slices and toast it until crispy.
- Once the omelette is done, spread cream cheese on the top of it and add the tuna mixture. Roll up the omelette tightly and cut it in half. Place the omelette halves on a serving plate, arranged neatly.
- Spread cream cheese on the toasted bread slices and place them on the plate next to the omelette.
- Finally, decorate the dish with the micro greens and cherry tomatoes. Top everything off with a few tablespoons of olive oil and enjoy your delicious meal!
- Use high-quality tuna: Use a high-quality canned tuna from Brīvais Vilnis for this recipe. Drain the tuna well and flake it into small pieces so that it’s evenly distributed in the omelette.
- Add flavor to the omelette: Beat the eggs with cream, salt, and pepper for a flavorful and creamy omelette. Add finely chopped capers to the egg mixture for an extra burst of flavor.
- Add cream cheese for a creamy texture: Spread cream cheese on the omelette before adding the tuna. This will give the omelette a creamy texture and add an extra layer of flavor.
- Garnish the plate for visual appeal: Arrange the omelette roll on a plate and garnish with cherry tomatoes, arugula, and micro herbs for a colorful and visually appealing presentation. Drizzle olive oil and lime juice over the garnish and sprinkle with black tobiko for added flavor and texture. Serve with a slice of bread.