Ciabatta with tuna and egg

For 4 people
  • 2 eggs (size M)
  • 2 dose (s) (210 ml each) Tuna natural
  • 1/2 (approx. 100 g) Head of iceberg lettuce
  • 2 Tomatoes (approx. 100 g each)
  • 3 Pickles (approx. 30 g each)
  • 1 (approx. 30 g) shallot
  • 1/2 Bunch Parsley
  • 100 g low-fat yogurt (1.5% fat)
  • 75 g Salad cream (16% fat)
  • Salt
  • Pepper
  • 1 pinch sugar
  • 4 Ciabatta rolls (approx. 60 g each)
  • Chives
20 minutes
light
1.
Boil the eggs hard in boiling water for about 10 minutes. In the meantime, drain the tuna. Clean the lettuce, wash it, pat dry and tear a little smaller. Wash, clean and slice tomatoes.
2.
Finely dice the pickles. Peel and finely dice shallot. Wash the parsley, pat dry and finely chop. Mix together yogurt, mayonnaise, cucumber and parsley. Season with salt, pepper and sugar.
3.
Drain the eggs, rinse in cold water, peel and cut into slices. Cut the ciabatta bread horizontally. Brush the base with 1-2 tablespoons of the remoulade sauce. Layer lettuce, tomato and egg slices, and tuna alternately on top.
4.
Place a dollop of tartar sauce on top. Place the top half of the bun on top. Arrange on plates and serve garnished with chives.
1 person approx.:
  • 370 kcal
  • 1550 kJ
  • 29 g protein
  • 9 g fat
  • 40 g carbohydrates

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