
Tuna Sandwich with Egg Cloud
Breakfasts • European
Description
Tuna Sandwich with Egg Cloud
Ingredients
- Canned tuna in its own juice 1 can
- Whole egg 4 pieces
- Egg white 4 pieces
- Dijon Mustard 1 tablespoon
- Cilantro 2 tablespoons
- Mayonnaise 1 tablespoon
- Semi-soft cream cheese 0 oz
- Courgette 1 piece
- Salt to taste
- Ground Black Pepper to taste
- Butter 0 oz
- Malt Vinegar 3 tablespoons
- Sweet Red Onion 1 head
- Sourdough Bread 4 pieces
- Sugar 2 tablespoons
- Grated Pecorino Pepato Cheese 2 teaspoons
- Pickled capers 2 teaspoons
Step-by-Step Guide
Step 1
Remove the tuna from the can, transfer it to a deep bowl, and gently mash it with a fork. Add 2 yolks, a tablespoon of mayonnaise, mustard, chopped cilantro, salt, and pepper to taste, and mix everything gently. Set aside.
Step 2
Slice the onion into very thin rings, place it in a deep bowl, add 2 tablespoons of sugar, salt, and pepper, add wine vinegar, and pour boiling water over it so that the onion is completely covered with liquid. Mix gently and set aside.
Step 3
Slice the cucumber into thin rings.
Step 4
Preheat the oven to 340°F. Whip the egg whites with a blender until stiff peaks form, adding salt and pepper if desired. Line a baking sheet with parchment paper and grease it with butter. Carefully spoon the egg whites onto the paper to form 2 high circles with a depression in the middle. Place in the oven for 4-5 minutes. After the time is up, carefully remove them from the oven and place a yolk in each depression of the egg cloud. Sprinkle with grated Parmesan and return to the oven. Bake for 3-4 minutes. Remove from the oven and place on plates.
Step 5
Drain the onion in a colander and wait for the excess liquid to drain. Toast the bread in a toaster, spread cream cheese on one slice, then carefully layer fresh cucumber, followed by tuna, pickled onion, and capers. Spread cream cheese on the slice of bread that will cover the sandwich and place it on top of all the layers. Prepare 2 sandwiches in the same manner.
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