Asian Tuna with Poached Egg recipe
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Ingredients
- 1 teaspoon finely chopped red onion 1 teaspoon minced red bell pepper 1 tablespoon frozen green peas, thawed 1 teaspoon minced fresh ginger 1 teaspoon grated carrot Salt and pepper to taste 1 (5 ounce) can Bumble Bee® Solid White Albacore Tuna in Water, drained and chunked ½ teaspoon sesame oil 1 tablespoon seasoned rice vinegar 1 teaspoon freshly squeezed lime juice ¼ teaspoon sriracha chili garlic sauce 1 tablespoon white vinegar 2 large fresh eggs 1 English muffin, split and toasted Chopped cilantro 1 teaspoon Black sesame seeds
Nutrition Info
- 241.3 caloriescarbohydrate: 15.5 gcholesterol: 217.6 mgfat: 7.5 gfiber: 0.8 gprotein: 25.8 gsaturatedFat: 1.9 gservingSize: -sodium: 461.5 mgsugar: 1 gtransFat: : -unsaturatedFat: : -
Directions Asian Tuna with Poached Egg
Directions
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Place the red onion, red bell pepper, peas, ginger, carrots, salt, and pepper in a medium bowl. Stir together, and then fold in the tuna.
In a small bowl, whisk the sesame oil, rice vinegar, lime juice, and Sriracha®. Pour over the tuna mixture and toss gently, trying not to break up the tuna.
Add a tablespoon of vinegar to a pan of lightly-salted water and bring it to a gentle simmer, not a hard boil (you'll see little bubbles in the pan). Crack each egg into a ramekin. Stir the water in a wide circle (like a whirlpool), and then slide in the egg, repeat for the second egg. Poach the eggs at a simmer for 4-5 minutes for soft yolks. Remove the poached eggs with a slotted spoon to a paper towel and allow to drain.
To serve, top half of an English muffin with half of the tuna mixture, place a poached egg on top, and then sprinkle with the chopped cilantro and black sesame seeds.