Ukun Iyo Mallaay (Egg and Tuna Scramble)
Updated April 20, 2026
Julia Gartland for The New York Times. Food Stylist: Spencer Richards.
- Ready In
- 20 min
- Rating
- Comments
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Ingredients
1 tablespoon oil
½ red onion, halved and sliced
1 (5-ounce) can yellowfin tuna in olive oil
6 large eggs
¾ teaspoon salt, or to taste
Nutritional analysis per serving (2 to 3 servings)
3 grams carbs; 381 milligrams cholesterol; 286 calories; 8 grams monounsaturated fat; 5 grams polyunsaturated fat; 4 grams saturated fat; 18 grams fat; 402 milligrams sodium; 27 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a skillet, heat the oil over medium-high. When the oil is shimmering, after about 1 minute, add the onion. Cook, stirring occasionally, until the onion softens, 5 to 6 minutes.
- Step 2
Stir in the tuna with its oil and cover the pan; cook over medium heat for 5 minutes. Meanwhile, beat the eggs and salt together in a medium bowl. Uncover the pan and pour in the beaten eggs evenly over the tuna.
- Step 3
Don’t stir the eggs; cover the pan and let them settle into the tuna for 15 or 20 seconds. Uncover the pan and gently stir for about 2 minutes, until a cohesive scramble forms. Transfer to plates and serve immediately.
Private Notes
Comments
Made this last night. I recommend one whole red onion. I used four eggs for the two of us. Other than that I followed the recipe, seasoned with Tajin and served over rice. A tasty fast meal when the refrigerator becomes bare and a big shopping trip is imminent.
This to me is a perfect recipe. Fast, easy and highly adaptable. I made mine with half a yellow onion and served with a splash of soy sauce, kewpie mayo and furikake. Amazing!
My Dad used to make this when I was growing up. He used canned tuna and a lot more onion. It was delicious comfort food then and I'm sure would be now.
oh my god, this is delicious. I make it every week now since I found this recipe. 5⭐. I add cheese to mine and eat it over rice. sounds wierd maybe nomnomnom good.
With garlic powder instead of onion, it fits the bill for low fiber / low residue diets that some medical procedures require, and still feels like “real” food!
Delicious and quick! I did not have red onion on hand so I used shallots and they worked very well. In addition to the taste and ease, I appreciate that it’s healthy and no appreciable carbs (I’m diabetic). Thanks for another great recipe NYT Cooking, and thanks to reader comments as well, I always learn from you!