Ingredients
| 3 | Eggs |
| 1 Tbsp | Fresh coriander |
| ½ Tbsp | Light soy sauce |
| 1 tsp | Fish sauce |
| 1 Tbsp | Water |
| 1 Tbsp | Vegetable oil |
| 1 | Spring onion, finely sliced |
| 1 | Red chilli, small, deseeded and finely sliced |
| 180 g | Canned tuna, drained (Main) |
| ½ cup | Mung bean sprouts |
| ½ | Shallots, fried |
| 1 splash | Toasted sesame oil |
| 1 | Lime, cut into wedges |
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Directions
- In a bowl, combine eggs, coriander leaves, soy sauce, fish sauce and water. Whisk lightly with a fork.
- Heat the oil in a small frying pan over a high heat and add the egg mixture.
- Cook for 30 seconds, scraping the edges to the middle of the frying pan.
- Lower the heat, add spring onion and chilli and cook for 1-2 minutes until the omelette is almost set, then slide onto a serving plate.
- Top with tuna, baby mung bean sprouts, fried shallots and drizzle over a little toasted sesame oil.
- Serve with lime wedges.
