Crunchy Tuna Egg Smash
Crunchy and zesty and umami-ish, and accidentally very high in the good stuff. On toast, through cold noodles, or alongside a salad.
Serves: 1 generously, and doubles easily
Prep time: 10 minutes
Cook time: 8 minutes
INGREDIENTS
2 eggs
112g tuna in olive oil, oil and all
1 large radish, or 2, finely chopped
1 celery stick, finely diced
1 tablespoon chives, chopped
1 tablespoon parsley and dill, mixed and chopped
1 teaspoon lemon juice
zest of 1/2 a lemon
1 1/2 tablespoons mayonnaise
2 teaspoons Dijon mustard
loads of cracked pepper
salt, to taste
2 pieces sourdough, to serve
METHOD
Boil the eggs for 8 minutes, then peel and chop.
Tip the tuna into a bowl along with its oil.
Add the egg, radish, celery, chives, parsley and dill, lemon juice and zest, mayonnaise and Dijon.
Smash it all together with a fork. Season with loads of cracked pepper and salt to taste.
Pile onto the sourdough. It is also very good thrown through cold noodles or served alongside a salad.
HINTS
Eight minutes is the number for the eggs. Set but not chalky, so they smash into the tuna rather than crumbling into dust.
Cut the radish and celery fine and keep them raw. Cut them chunky and leave them sitting in the mayonnaise and they go soft and sulky, which is the opposite of the point.
The oil from the tuna goes in with everything else. Tipping it down the sink wastes perfectly good olive oil and leaves the whole thing dry.
NUTRITION (per recipe total - serves 1 - guide only):
Filling only:
Energy: approximately 2350kJ (561 calories)
Protein: 40g
Fat: 39g
Saturated fat: 8g
Carbohydrates: 4g
Sugars: 2g
Fibre: 1g
Sodium: 1400mg
With 2 slices of sourdough:
Energy: approximately 3440kJ (821 calories)
Protein: 49g
Fat: 40g
Saturated fat: 8g
Carbohydrates: 54g
Sugars: 4g
Fibre: 3.5g
Sodium: 1880mg
This nutrition information is a guide only and may vary depending on brands, exact quantities, and ingredient substitutions used.