Tuna and Egg Sandwich
2 servings
15 minutes
A tuna and egg sandwich is a refined blend of French culinary tradition and the simplicity of street food. Crispy ciabatta serves as the perfect base for tender canned tuna mixed with tangy mayonnaise. Quail eggs cooked to keep their yolks runny add softness and richness of flavor, while fresh arugula brings a slight bitterness and textural variety. This sandwich can be served as a hearty breakfast or snack that delights with its balance of flavors and textures. The French are known for their love of harmonious flavor combinations, and this recipe is a vivid example of that approach. Cut into small portions, it is perfect for a friendly dinner or picnic, offering enjoyment from the very first bite.
1
Cut the ciabatta into two parts.
2
Mash the tuna with a fork and mix well with mayonnaise.
- Canned tuna in brine: 70 g
- Mayonnaise: 1 tablespoon
3
Spread tuna on both halves of the ciabatta.
- Canned tuna in brine: 70 g
4
Meanwhile, cook the eggs so that the yolks remain runny.
- Quail egg: 5 piece
5
Place the fried egg on one half, top with arugula, and close with the other half of the ciabatta.
- Quail egg: 5 piece
- Rocket (arugula): 10 g
6
Cut into 4 pieces when serving.
