Tuna Salad on a Carrot Bun
with fried egg & tomato salad
Deze Skipjack tonijn van Fish Tales wordt met hengel en lijn gevangen, wat zorgt voor minimale bijvangst. Mede hierdoor verdient deze vis het duurzame MSC-keurmerk.
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
1 can
Tuna packed in olive oil
(Contains Fish)
1 piece
Tomato
2 piece
Egg
(Contains Egg)
75 g
Bell pepper strips
1 piece
Wholegrain ciabatta
(Contains Barley, Oats, Rye, Sesame, Soy, Wheat May be present Egg, Gluten, Milk, Mustard, Tree nuts)
20 g
Lamb's lettuce
½ piece
Red onion
Not included in your delivery
1 teaspoon
Mustard
½ tablespoon
Olive oil
1 tablespoon
Extra virgin olive oil
1 teaspoon
White wine vinegar
1.25 tablespoon
[Plant-based] mayonnaise
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 180°C. Finely chop the parsley and the chives. Cut the tomato into wedges. Chop the bell pepper strips.
In a bowl, combine the tuna with the onion, bell pepper, mayonnaise and half of the fresh herbs. Season to taste with salt and pepper. In the meantime, halve the carrot bun and bake for 4 - 6 minutes in the oven.
Meanwhile, heat a drizzle of olive oil in a frying pan over medium-high heat and fry the eggs. In a salad bowl, combine the extra virgin olive oil with the white wine vinegar, the mustard and the rest of the fresh herbs. Set aside some of the mesclun to use later, then transfer the rest to the dressing, along with the tomatoes. Toss well to combine.
Serve the carrot bun openface, topped with the reserved mesclun and the tuna salad. Top with the fried eggs and serve with the salad alongside.