Ingredients (Makes 8–10 cutlets)

Instructions

1. Prepare the filling:
• In a bowl, mix drained Munnujii Tuna with onion, capsicum, green chilli, soy sauce (or lemon juice), a little salt, and pepper.

2. Beat the eggs:
• Crack eggs into another bowl, add a pinch of salt, and whisk well.

3. Cook the roll:
• Heat olive oil/butter in a non-stick pan over medium flame.
• Pour the beaten eggs and swirl to make a thin omelette.
• When the base is almost set but still a little moist, spread the tuna mixture evenly on one side.

4. Roll it up:
• Gently fold or roll the omelette with a spatula.
• Cook for another 30–40 seconds until firm and lightly golden.

5. Serve:
• Slice into rolls, garnish with herbs or sesame seeds, and serve hot with ketchup or mint chutney.