Tuna, Tomato & Egg Bruschetta

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Easy lunch on-the-go!

Coline
Coline
173

4 minutes

Prep time

9 minutes

Cook time

616 cal.

Per serving

Utensils

Stovetop, Pot (small), Toaster, Knife

recipe

Egg

Step 1

Cook the eggs in a pot of boiling water for 8 min. Then plunge them into a bowl of icy water to stop the cooking. Once cooled, peel & quarter the eggs.

Country bread (sliced)

Step 2

Toast the bread slices.

Black olives (pitted)
Tuna (canned)
Tomato

Step 3

Drain the canned tuna. Chop the olives. Wash & chop the tomato.

Mayonnaise
Tomato
Egg
Tuna (canned)
Black olives (pitted)

Step 4

Spread the mayo onto the toasts. Top with the tomato, egg, tuna & olives. Season with salt & pepper. Add a drizzle of oil.

Parsley (fresh)

Step 5

Garnish with fresh parsley (optional). Enjoy!

Nutrition facts

View nutritional information

Energy616 cal.
Fat35 g
Carbohydrates46 g
Protein33 g
Fiber6 g

Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.

On average, one serving of the recipe "Tuna, Tomato & Egg Bruschetta" contains 616 Energy, 35 g of Fat, 46 g of Carbohydrates, 33 g of Protein, 6 g of Fiber.

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Tuna, Tomato & Egg Bruschetta
Very easy