The Durk Pearson & Sandy Shaw®
Life Extension NewsTM
Volume 17 No. 4 • May 2014


This is a really tasty, REALLY easy/fast to make meal, great for lunch or dinner. Add mushrooms, cheese, or pine nuts (for example) for fun variations.

You’ll need

  • A largish skillet
  • 5 eggs
  • 1½ tbsp. mustard, your choice of styles
  • 2 tbsp cream
  • A little salt to taste
  • 1 tbsp butter/olive oil combination for cooking
  • 2 cans of 5 oz. tuna each (dark tuna has higher content of healthful omega-3 fatty acids), drained
  • About ½ pound of cherry tomatoes, cut into halves
  • 6 tbsp sliced or chopped green olives
  • 5 scallions, cut into rings
  • 2 tbsp. capers

Beat eggs, mustard, and cream together; add a little salt.

Melt the butter/olive oil combo in your skillet and set the heat level on low. Pour in the egg mixture and cover with the sliced cherry tomatoes. Cook uncovered on low for about 25 minutes until the top has set.

About 12 minutes from the end of the cooking period, spread the tuna over the top, along with the olives, scallion rings, capers, and any other toppings.

Cover the skillet and cook over low for the remaining 12 minutes. Remove and eat at once! CAUTION: You may find that you have made too little! This makes a great party food.)

This recipe is based on one Sandy found in My Favourite Ingredient: TUNA by Thea Spierings, Miller Books, 2008. Sadly, she didn’t find any others that sounded nearly as good or as easy to make but it was worth getting the cookbook for that one recipe alone as we will be having it frequently.

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