Tuna, Philadelphia, Olives and Soft Boiled Egg

Tuna, Philadelphia, Olives and Soft Boiled Egg


Preparation Time: 10 minutes

Number of Servings: 2


Recipe by Ryvita

Printer friendly recipe
Tuna, Philadelphia, Olives and Soft Boiled Egg
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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