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Tuna, Egg & Avocado Open Sandwich

Name: Tuna, Egg & Avocado Open Sandwich
Prep time: 15 min
Cook time: 15 min
Total time: 15 min
Yield: 1
Ingredients: 1 Ecotwist tin John West Tuna in spring water; 2 slices seeded sourdough bread; 1 free range egg; Half an avocado; Squeeze of lemon juice; Few thin slices red onion; Black pepper

mins

15

approx

1

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Average rating: 5/5 from 2 reviews

Nutrition

INGREDIENTS

1 Ecotwist tin John West Tuna in spring water

2 slices seeded sourdough bread

1 free range egg

Half an avocado

Squeeze of lemon juice

Few thin slices red onion

Black pepper

Featuring

Tuna Chunks In Spring Water MSC

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Step 1

Boil the egg in simmering water for 7 minutes then cool under cold running water for a minute or so. Peel off the shell and pop back into a bowl of cold water to finish cooling down

Step 2

Thinly slice the half avocado then squeeze over a little lemon juice. Arrange the avocado on the bread then add some thin slices of red onion

Step 3

Slice the boiled egg and lay over the avocado and onion

Step 4

Divide the tuna between the two open sandwiches, and add a pinch of black pepper

Step 5

Tip: add a little lemon zest or some chopped fresh herbs if you like too

Nutritional Information

	Per 100g	Per Portion	Traffic Light Rating	% R.I. per portion
Energy	766kJ	2458kJ		29%
Energy	183kCal	587kCal
Fat	7.4g	23.6g	RED	34%
of which saturates	1.5g	4.9g	AMBER	25%
Carbohydrates	13.0g	41.8g
of which sugars	1.4g	4.5g	GREEN	5%
Fibre	2.8g	9.0g
Protein	14.7g	47.1g
Salt	0.6g	1.92g	RED	32%

EXPERTs TIP

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