Poached egg salad with garlic croutons
Classic combination of eggs, garlic and cheese make for a rich, yet fresh lunch dish
10-minute tuna-bean toasts
- Preparation and cooking time
- Prep:
- Easy
- Makes enough for 12 toasts
Skip to ingredients
- up to 12 thin slices French bread(depending on how many you want to make in one go)
- 410g can cannellini beansdrained and rinsed
- 150g can tunain olive oil, drained and oil reserved
- handful parsleyleaves, roughly chopped
- 1-2 tomatoessliced (depending on how many you're making)
- 1 small red onionfinely sliced
- olive oilfor drizzling
Nutrition: per serving
- kcal109
- fat4g
- saturates1g
- carbs13g
- sugars0g
- fibre2g
- protein6g
- salt0.52glow
Method
step 1
Toast as many slices of French bread as you need. Meanwhile, lightly mash the beans. Pour 2 tbsp of tuna oil over the beans, then flake in the tuna. Gently mix in the parsley, and season to taste.
step 2
When the toast is ready, drizzle it with a bit of the tuna oil. Top the toast with a slice of tomato and top the tomato with a spoonful of bean mix. Scatter over the sliced onion. (Any extra bean mix will keep in the fridge for up to 2 days.) Drizzle the toasts with a little more oil (use olive oil if you run out of tuna oil) and serve.
