Ciabatta with tuna and egg

Name: Ciabatta with tuna and egg
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 2 Eggs (size M); 2 can(s) (210 ml each) Tuna fish natural; 1/2 (approx. 100 g) Head iceberg lettuce; 2 Tomatoes (about 100 g each); 3 Gherkins (approx. 30 g each); 1 (approx. 30 g) Shallot; 1/2 bunch Parsley; 100 g low-fat yoghurt (1,5 % fat); 75 g Salad cream (16 % fat); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 pinch Sugar; 4 Ciabatta bread roll (à approx. 60 g); 7-10 Tbsp Chive straws

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

2 Eggs (size M)
2 can(s) (210 ml each) Tuna fish natural
1/2 (approx. 100 g) Head iceberg lettuce
2 Tomatoes (about 100 g each)
3 Gherkins (approx. 30 g each)
1 (approx. 30 g) Shallot
1/2 bunch Parsley
100 g low-fat yoghurt (1,5 % fat)
75 g Salad cream (16 % fat)
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 pinch Sugar
4 Ciabatta bread roll (à approx. 60 g)
7-10 Tbsp Chive straws

Directions

1
Boil eggs in boiling water for about 10 minutes until hard. In the meantime drain the tuna. Clean and wash the salad, dab dry and tear a little smaller. Wash, clean and slice the tomatoes.
2
Finely dice the gherkins. Peel and finely dice the shallot. Wash parsley, dab dry and chop finely. Mix yoghurt, mayonnaise, cucumber and parsley. Season with salt, pepper and sugar.
3
Drain the eggs, rinse with cold water, peel and slice. Cut the ciabatta rolls horizontally. Spread 1-2 tablespoons of the tartar sauce on each base. Lay lettuce, tomato and egg slices and tuna alternately on top.
4
Jweils a blob of tartar sauce on it. Place the top half of the roll on top. Arrange on plates and serve garnished with chives.