Tuna and Egg on Toast with Chives and Olive Oil
Tuna fillets mixed with sherry vinegar and extra-virgin olive oil, combined with a delicious heirloom egg, becomes a great topping for a slice of toasted rustic bread. Fresh chives add a nice mild flavor to this simple recipe. Serve it as a starter to dinner or enjoy it as a light lunch. Serves 1-2
Ingredients
- 1 6.7 ounce jar tuna fillets , drained
- 1 hard boiled egg , chopped
- 2 teaspoons sherry vinegar
- 1 slice from a loaf of rustic bread
- 1/2 teaspoon fresh chives , chopped
- 3 tablespoons extra-virgin olive oil , plus additional for serving
- Sea salt and freshly ground black pepper
Instructions
- In a medium bowl, add the tuna, vinegar, and 3 tablespoons olive oil. Season with salt and pepper and mix until combined. Set aside.
- Toast the bread. Drizzle a little olive oil over the top. Spoon the tuna evenly over the toasted bread. Arrange the egg on top. Sprinkle the chives in the center and drizzle with additional olive oil. Season with a pinch of sea salt and black pepper, if desired. Serve immediately.
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