Tuna, Egg and Pepper Ciabatta
15mins- Ingredients
- 1 handful of Italian parsley leaves, washed and dried
- 80ml extra-virgin olive oil, plus more as needed
- 1 garlic clove, minced
- 80g of roughly chopped green olives, such as Castelvetrano
- ½ tablespoon chopped capers
- Generous spread of Dairygold Original
- Zest of 1 lemon
- Pinch of crushed red pepper
- Salt and pepper
- 1 ciabatta roll
- Handful of lettuce leaves, arugula or watercress
- 40g of tuna, drained, in large chunks
- 1 hard-boiled eggs
- Salt and pepper
- 1 red bell pepper, thinly sliced
- Instructions
Looking for the perfect Tuna recipe? Look no further, as our recipe is sure to be a hit for a snack at anytime of the day!
Ingredients
- 1 handful of Italian parsley leaves, washed and dried
- 80ml extra-virgin olive oil, plus more as needed
- 1 garlic clove, minced
- 80g of roughly chopped green olives, such as Castelvetrano
- ½ tablespoon chopped capers
- Generous spread of Dairygold Original
- Zest of 1 lemon
- Pinch of crushed red pepper
- Salt and pepper
- 1 ciabatta roll
- Handful of lettuce leaves, arugula or watercress
- 40g of tuna, drained, in large chunks
- 1 hard-boiled eggs
- Salt and pepper
- 1 red bell pepper, thinly sliced
Instructions
Place parsley leaves and oil in a food processor or blender to a pesto-like consistency, then transfer to a small bowl. (Alternatively, chop parsley by hand and combine with oil.)
Add garlic, chopped olives, capers, lemon zest and red pepper to parsley mixture and stir well.
Season with salt if necessary and freshly ground black pepper to taste.
Split roll evenly lengthwise. Spread cut sides with some Dairygold and then add your parsley marinade.
Put a few lettuce leaves on the ciabatta and arrange 2 ounces of tuna over lettuce.
Top tuna with 1 egg, quartered. Season egg lightly with salt and pepper.
Add some pepper slices and then press ciabatta closed.
