Quinoa Tuna
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Tuna and Egg Muffin
Serves4
Prep Time5 min
Time to Table5 min
A tuna sandwich with attitude! This ‘Take 5’ recipe invites you to expand your egg & bread breakfast / brunch to include avocado and tuna.
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USED IN THIS RECIPE
Ingredients
2 cans (85g each) or 1 can (142g) Clover Leaf Solid Light Tuna - in Olive Oil or Flaked Light Tuna in Olive Oil
4 eggs
4 slices (33 g each) multi-grain English muffins
1 avocado, sliced
1/4 cup sun-dried tomatoes
USED IN THIS RECIPE
PREP INSTRUCTIONS
- Over medium heat, in a non-stick saucepan, use the oil from the tuna to fry the eggs sunny side up.
- Toast the bread while the eggs are frying and fan slices of avocado over top of each slice of toasted bread followed by 1/2 a can of tuna on each piece.
- Top each with a fried egg and slices of sun-dried tomato. Serve immediately.
Tip: You could use olive bread instead of English muffins for added flavour from the olives.
Check out recipe video on YouTube.
nutrition
| Amount per serving |
% Daily Value |
|
|---|---|---|
| Calories | 300 | |
| Fat | 16 g | 25% |
| Saturated Fat | 3 g | |
| Trans Fat | 0 g | |
| Saturated + Trans | 15% | |
| Cholesterol | 220 mg | |
| Sodium | 330 mg | 14% |
| Carbohydrate | 23 g | 8% |
| Fibre | 6 g | 24% |
| Sugar | 4 g | |
| Protein | 20 g | |
| Vitamin A | 8% | |
| Vitamin C | 10% | |
| Calcium | 10% | |
| Iron | 20% |
Claims per serving
| Very High Source of Fibre | Source of Protein |
| Source of Vitamin A | Source of Vitamin C |
| Source of Calcium | Good Source of Iron |
