harissa-tuna-and-egg
Hello, my name is Ali and I am a TUNA addict. No joke, at least 1 can a day. I am not suggesting that you join the fishy band wagon, however, this is definitely my most eaten, loved and useful recipe. Now, the key to a successful tuna recipe, in my opinion, is the quality of the tuna. Of course this works with your standard John West, but to truly elevate your taste buds, I implore you to spend the extra £2.00 and buy a can of Ortiz Bonito. Once you taste Ortiz, there is no looking back.

  • LEVEL: Easy
  • Prep: None
  • Cook: 15 min
  • SERVES: 1-2
  • Dairy Free
  • Gluten Free
  • Vegetarian
  • Vegan

Top Tips… 

Flavour-King
* “White” albacore olive oil-packed tuna (not vegetable) is the flavour-king. Nutrient Knowledge * “Light” tuna has less mercury than “White” but has far less healthy omega-3 fatty acids.

Price Tag
*Feeling-Spenny, try an £8.00 can of the Ortiz ‘‘Ventresca’, tuna belly fillet. Kitchen Kit *Stainless steel mixing bowl! So Handy! Amazon from £10.99.

Ingredients

1 can “white” olive-oil packed tuna, drained
1 egg
½ celery stalk
½ medium cucumber
1 spring onion
2 slices of rye bread (or GF/ WF bread)
3 small cornichons (small gherkins also work)
1 tbsp. olive-oil
1 lemon
1 tbsp. harissa paste (belazu rose harissa preferable)
20g flat-leaf parsley, roughly chopped
20g dill, roughly chopped
20g coriander, roughly chopped
pinch sea salt (to taste)
pinch black pepper (to taste) (if available add tsp. pink peppercorns)

Method

1. First, put the egg in a small pan of water, bring to the boil, then simmer for 6 minutes (for a liquid yolk and set white).

2. Second, toast the bread.

3. Whilst the egg is simmering, cut the veg.

4. Quarter the cucumber lengthways. Cut each quarter into roughly 1cm chunks. Cut the celery into 1cm half-moons. Finely slice the spring onions. Roughly chop the cornichons and away you.

5. Depending on your chopping skills, 6 minutes should have passed. If so, place the pan under the tap and pour in cold water to cool for a few minutes.

6. Meanwhile, tip the cut veg into a bowl and flake in the tuna. Stir in all the herbs (parsley, dill & coriander), harissa, lemon juice and olive oil, so all the veg is coated.

7. Season with salt and pepper.

8. Take the egg out of the pan, and peel away the shells.

9. Heap the tuna mix on top of the toast, add the egg and pierce, so the yolk begins to ooze out.

10. For on the go, cut the egg in half and place the slices of toast on-top of each other!

 

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