In a bowl, break the eggs and use a fork to beat lightly. Stir in 30ml (2 tablespoons) of
water and the fresh chives. Season to taste and set to one side.
Heat the oil in a pan on a medium heat, and then add the zucchini slices. Cook for
about 4 minutes, turning the slices to ensure both sides turn light golden and tender.
Add the garlic and cook for a few more seconds.
Break the tuna into pieces and add to the pan. Add the egg mixture and work fast to
ensure everything is well mixed together. Once all ingredients are mixed in, stop
Reduce the heat to low and cook the frittata until the base is golden, approximately 7
minutes. Turn the frittata upside down using a large plate to assist, and return to the
pan to cook the other side.
After 2 or 3 minutes when the other side is golden, remove from heat, cut and serve.
This can be eaten hot, or will keep in the fridge to be enjoyed cold.