Tuna, Philadelphia, olives and soft boiled egg


If you are a fan of tuna this recipe is a must try!


Preparation Time: 10 minutes

Number of Servings: 2


Recipe by Ryvita

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  • Energy (kJ)
    609kJ
  • Energy (kcal)
    145kcal
  • Fat
    4.9g
  • of which Saturates
    2g
  • Carbohydrate
    8.4g
  • of which Sugars
    1.5g
  • Fibre
    2.3g
  • Protein
    15.6g
  • Salt
    0.49g
  • PER 100G
  • PER SERVING

Ingredients

1 egg

3 tbsp. Philadelphia Greek Style

Squeeze lemon juice

1 can tuna chunks in spring water

4 Linseed and Nigella Crunchy Rye Breads

5 black pitted olives, sliced

Method

  1. Cook the eggs in boiling water for 7 minutes then cool under running water. Once cool enough to handle, peel then cut into quarters.
  2. Mix the Philadelphia, lemon juice and some pepper until smooth then fold in the tuna chunks until just combined.
  3. Top the crunchy rye breads with the tuna, black olives and egg quarters.

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