By Sandra Arévalo Orellana
Place the eggs, the chopped onion, the tomato and the pepper in a bowl. Immediately add the tuna fish, mix, add the salt and the cumin. Then add the parsley, check for salt. Remember that the tuna fish might already be salted. Mix well. Pour the mixture into a frying pan with the hot oil and cover and cook at a low temperature, cook until nicely brown and firm on one side and flip the omelette over and do the same with the other side.
Once cooked, serve with bread, rice or on its own. If you do not want to add parsley, use coriander (aromatic herb that enhances the taste of food).
1 tin of tuna fish
1 tablespoon of chopped parsley
2 tablespoons of finely chopped onion, tomato and pepper
Salt and cumin