Tuna fried egg salad with avocado

Name: Tuna fried egg salad with avocado
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 Radicchio (about 400 g); 2 tin(s) (185 g each) Tuna fish natural; 125 g White bread; 8 TABLESPOONS Oil; 4 Eggs; 7-10 Tbsp salt, pepper, sugar; 1 red chilli pepper; 1 Organic Lemon; 1 ripe avocado (e.g. variety Hass)

AUTHOR
Louis Ramirez

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

2 Radicchio (about 400 g)
2 tin(s) (185 g each) Tuna fish natural
125 g White bread
8 TABLESPOONS Oil
4 Eggs
7-10 Tbsp salt, pepper, sugar
1 red chilli pepper
1 Organic Lemon
1 ripe avocado (e.g. variety Hass)

Directions

1
Clean and wash the radicchio and let it drain. Cut into fine strips. Drain tuna and chop a little with a fork.
2
Roughly pluck the bread and heat 2 tablespoons of oil in a frying pan. Roast the bread in it until golden brown, take it out. Heat another 2 tbsp. oil in the hot pan. Beat in the eggs. Fry at low to medium heat for 1-2 minutes.
3
Turn and fry for another 1-2 minutes. Season with salt. Remove the eggs and let them drip off on kitchen paper.
4
For the vinaigrette, clean the chilli, cut lengthwise, remove seeds, wash and finely chop. Wash the lemon hot, dry and grate the peel. Squeeze the lemon. Mix lemon peel and juice, chilli, salt, pepper and 1 pinch of sugar.
5
Fold down 4 tablespoons of oil.
6
Cut the avocado in half lengthwise and remove the core. Remove the flesh from the skin and dice finely. Carefully mix the bread, radicchio, avocado and tuna with the vinaigrette. Cut fried eggs into thick strips.
7
Arrange salad with ice strips and serve immediately.