Tuna and Egg Cloud Sandwich
2 servings
40 minutes
Tuna and egg cloud sandwich is a refined European sandwich that combines the airy tenderness of the protein cloud with the rich flavor of tuna and the spicy notes of pickled onion. This recipe embodies gastronomic sophistication, where cream cheese creates a velvety texture and Dijon mustard and cilantro add a subtle spicy freshness. Egg clouds with melted Parmesan adorn the sandwich, giving it a festive look and harmonious taste. With every bite—crispy toasts, juicy capers, and thinly sliced cucumber refresh the composition. This sandwich is perfect for breakfast or a light lunch, evoking associations with French culinary traditions. Try making it; it will surely be a highlight of your menu!
1
Extract the tuna from the can, transfer it to a deep container, and gently mash it with a fork. Add 2 yolks, a spoon of mayonnaise, mustard, chopped cilantro, salt and pepper to taste, mix everything gently and set aside.
- Canned tuna in its own juice: 1 jar
- Egg yolk: 4 pieces
- Mayonnaise: 1 tablespoon
- Dijon mustard: 1 tablespoon
- Chopped cilantro (coriander): 2 tablespoons
- Salt: to taste
- Ground black pepper: to taste
2
Slice the onion into thin rings, place in a deep container, add 2 tablespoons of sugar, salt, pepper, add wine vinegar, and pour boiling water until the onion is completely covered, gently mix, and set aside.
- Sweet red onion: 1 head
- Sugar: 2 tablespoons
- Salt: to taste
- Ground black pepper: to taste
- Wine vinegar: 3 tablespoons
3
Slice the cucumber into thin rings.
- Cucumbers: 1 piece
4
Preheat the oven to 170 degrees. Whip the egg whites with a blender until stiff peaks form, adding salt and pepper if desired. Line a baking tray with parchment paper and grease it with butter. Carefully spoon the egg whites onto the paper to form 2 high circles with a dip in the middle. Place in the oven for 4-5 minutes. After the time is up, carefully remove them from the oven and place an egg yolk in each dip. Sprinkle with grated Parmesan and return to the oven. Keep for 3-4 minutes. Remove from the oven and place on plates.
- Egg white: 4 pieces
- Salt: to taste
- Ground black pepper: to taste
- Butter: 20 g
- Egg yolk: 4 pieces
- Grated Parmesan cheese: 2 teaspoons
5
Drain the onions in a colander and wait for the excess liquid to drain. Toast the bread, spread cream cheese on a slice of bread, then carefully layer fresh cucumber, then tuna, then pickled onions, and then capers. Spread cream cheese on the bread that will cover the sandwich on top and cover all layers. Prepare 2 sandwiches in the same way.
- Cream cheese: 70 g
- Cucumbers: 1 piece
- Canned tuna in its own juice: 1 jar
- Sweet red onion: 1 head
- Pickled capers: 2 teaspoons
- Toast bread: 4 pieces