Produced by:
Recipe Highlights:
- Excellent Source of Omega-3 Fatty Acids: Tuna provides heart-healthy omega-3 fats that support brain function and cardiovascular health.
- Rich in Protein: Both the tuna and boiled eggs contribute high-quality protein, essential for muscle repair and sustained energy.
- Packed with Antioxidants and Vitamins: The pickled tomatoes and parsley add vitamins C and K, as well as antioxidants that help protect cells from damage.
- Whole-Grain Benefits from Sourdough: Toasted sourdough offers fiber and beneficial probiotics that aid digestion and support gut health.
Keywords:
Lunch, Seafood, Tomatoes, Parsley
This vibrant Spanish Open Sandwich brings a burst of Mediterranean sunshine to your plate with every bite. Juicy, tangy tomatoes and onions are lightly pickled in red wine vinegar, mingling perfectly with rich, flaky tuna and fresh parsley for a flavour-packed topping. Layered on golden, toasted sourdough and crowned with creamy boiled eggs, each open-faced sandwich delivers a satisfying balance of textures and bold tastes. Finished with a drizzle of silky olive oil and a sprinkle of seasoning, this easy-to-make dish is perfect for a light lunch or an elegant snack that feels effortlessly special.
Ingredients
- 3 truss tomatoes
- 95 g canned tuna
- 2 boiled eggs
- 1 brown onion
- 5 tbsp olive oil
- 3 tbsp red wine vinegar
- 3 slices sourdough bread
- Bunch of flat leaf parsley
- Salt and pepper
Method:
- To make the pickle, add the tomato, onion red wine vinegar and salt to a small bowl. Use your hands to break up the tomatoes and onions. Set aside.
- Add tuna to a large salad bowl. Add olive oil and combine with pickled tomato and onion, and parsley.
- Add olive oil to a hot pan. Add sourdough and toast until golden on both sides.
- Top the toasted sourdough with the salad and boiled egg to serve. Drizzle with olive oil and salt and pepper.