Tuna Omelette
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- eggs
- 30 grams tuna in oil
- spoonfuls anchovy butter (beurre d'anchois), melted
Instructions
- Add the diced tuna in oil to the eggs. Make the omelette in the usual manner, then dress it with spoonfuls of melted anchovy butter.