Asian Tuna with Poached Egg

Who knew that a humble staple like a can of tuna could be transformed into such a snazzy lunch or brunch? The Asian flavor is subtle, making the fresh albacore tuna the star!

• Preparation Time: 15 mins
• Cooking Time: 5 mins
• Total Time: 20 mins
• Calories: 241 Calories

Ingredients

• salt and pepper to taste
• 1 tablespoon white vinegar
• ½ teaspoon sesame oil
• 1 teaspoon minced fresh ginger
• Chopped cilantro
• 1 tablespoon seasoned rice vinegar
• 1 teaspoon black sesame seeds
• 1 English muffin, split and toasted
• 1 teaspoon finely chopped red onion
• 1 teaspoon minced red bell pepper
• 1 tablespoon frozen green peas, thawed
• 1 teaspoon grated carrot
• 1 teaspoon freshly squeezed lime juice
• ¼ teaspoon sriracha chili garlic sauce
• 2 large fresh eggs

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.