Gourmet ciabatta with tuna & egg

Name: Gourmet ciabatta with tuna & egg
Cook time: 20 min
Total time: 20 min
Yield: 1
Ingredients: 1 Egg (Gr. S); 1 can(s) (80 ml) Tuna fish natural; 2-3 Salad leaves (e.g. iceberg lettuce); 1 medium sized tomato; 1 Gherkin; 1-2 stem(s) Parsley; 7-10 Tbsp Chives; 1 tablespoon (10 g) light salad cream with yoghurt; 7-10 Tbsp salt, pepper; 1 (approx. 60 g) Ciabatta buns

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 1

1 Egg (Gr. S)
1 can(s) (80 ml) Tuna fish natural
2-3 Salad leaves (e.g. iceberg lettuce)
1 medium sized tomato
1 Gherkin
1-2 stem(s) Parsley
7-10 Tbsp Chives
1 tablespoon (10 g) light salad cream with yoghurt
7-10 Tbsp salt, pepper
1 (approx. 60 g) Ciabatta buns

Directions

1
Boil the egg hard. Quench, peel, let it cool down. Drain tuna and pluck. Clean, wash, shake salad dry and pluck a little smaller. Wash and slice the tomato
2
Finely dice the cucumber. Wash parsley and chives and chop finely. Mix everything with salad cream. Season to taste with salt and pepper
3
Cut the egg into slices. Cut open the bread roll. Cover lower half with lettuce leaves, tomato, egg and tuna. Spread remoulade on top and cover with the upper half of the roll