Ingredients

• 6 large eggs, beaten, at room temperature
• Two 5-ounce cans tuna packed in olive oil, drained and flaked into 1/4 to 1/2-inch pieces, such as Flott
• 1/4 cup milk, at room temperature
• 3 tablespoons chopped fresh flat-leaf parsley
• 1 tablespoon anchovy paste
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon unsalted butter, at room temperature
• 2 Roma tomatoes, seeded and chopped
• 1 cup (8 ounces) mascarpone, at room temperature
• 1/2 teaspoon kosher salt
• Zest of 1 small lemon

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Instructions

1. Watch how to make this recipe.
2. Place an oven rack in the center of the oven and preheat to 400 degrees F.
3. For the frittata: Mix together the eggs, tuna, milk, parsley, anchovy paste, salt and pepper in a large bowl. Heat the oil and butter over medium-high heat in an oven-safe, 10-inch nonstick skillet. Add the egg mixture and cook, without stirring, for 5 minutes. Arrange the tomatoes on top of the egg mixture and cook until a crust forms on the underside and the sides of the mixture have set, about 3 minutes.
4. Place the skillet in the oven and bake until the center is set, for 6 to 8 minutes. Using a heat-resistant spatula, loosen the sides of the frittata and slide onto a serving plate.
5. For the topping: Mix together the cheese, salt and lemon zest in a medium bowl.
6. Cut the frittata into wedges and serve with a dollop of the topping.