Ligurian Zucchini, Tomato and Tuna Frittata

La storia di questo piatto

Along the Ligurian coast, where vegetable gardens climb the hillsides within sight of the sea, this frittata gathers both worlds into one golden round. Courgette, tomato and onion carry the garden, tuna carries the sea, and marjoram, the herb Liguria wears like a signature, ties them together.

Ingredienti

• 150 g Zucchini
• 80 g Tuna in oil
• 4 pieces Eggs
• 100 g Fresh tomatoes
• 30 g Onion
• 4 tablespoons Extra virgin olive oil
• 3 g Salt
• 1 g Black pepper
• 3 g Fresh marjoram

Preparazione

1. Slice the zucchini and onion as thinly as you can. Dice the tomatoes into small cubes and pat them with kitchen paper to remove some of the liquid. Pick the marjoram leaves and chop them roughly.
2. Heat the 4 tablespoons of oil in a 20-22 cm non-stick pan over medium heat. Add the onion and soften for 2-3 minutes, until translucent and fragrant, then add the zucchini and 1 g of salt.
3. Raise the heat to medium-high and cook the zucchini for 5-6 minutes, stirring occasionally, until soft and golden at the edges. Add the tomatoes and cook 2-3 minutes more over high heat, until the liquid has almost completely evaporated and a dry base remains on the bottom. Turn off the heat for a moment and sprinkle with half of the marjoram.
4. Drain the tuna well from its oil, pressing it with a fork, and flake it into coarse pieces with your fingers.
5. In a bowl, beat the 4 eggs with a fork until smooth. Season with 2 g of salt, freshly ground pepper and the remaining marjoram, then mix in the flaked tuna.
6. Return the pan to medium heat and, when the vegetables are warm, pour in the egg and tuna mixture, stirring gently for a few seconds just to distribute it. Let the base set for 1 minute, then lower the heat to minimum and cook uncovered for 5-6 minutes, until the edges are golden and pulling away from the pan.
7. When the centre is nearly set but still slightly soft, flip the frittata using a plate and cook 1-2 minutes on the other side. Alternatively, pass it 1-2 minutes under the oven grill.
8. Let the frittata rest in the pan over the turned-off heat for about 30 seconds, then transfer it to a plate and serve warm, cut into wedges.