This recipe for Oven-Baked Tuna with Savory Topping caught my eye as I was paging through Nancy Harmon Jenkins's Cucina del Sole. It's a recipe that really seems of a place—southern Italy—with its olives, capers, basil, and cherry tomatoes—instead of just another generic baked tuna dish.
What I love about this omelet from Nancy Harmon Jenkins's Cucina del Sole is its versatility. It's substantial enough to serve as a light supper with a tossed salad or a plate of fresh tomatoes, fresh basil, and mozzarella drizzled with a little extra-virgin olive oil. Of course it would make a stupendous breakfast, brunch, or lunch dish as well. Although the recipe calls for hot cured sausage, you can easily substitute fresh hot or sweet sausage instead.
The recipe that follows has been adapted from Nancy Silverton's A Twist of the Wrist. This is one of those unusual dishes that works well for brunch, lunch, or dinner. Serve it with a crusty baguette and a salad, and all will be right with the world.
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