Spanish · Lunch
Spanish Tuna Sandwich (High-Protein)
An open-faced Spanish tuna sandwich on toasted rustic bread, layered with hard-boiled egg, olive oil-packed tuna folded with cannellini beans, roasted red pepper, manchego cheese, lettuce and red onion, finished with olive oil and sherry vinegar.
$4
15 minsPrep
10 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
612Calories
52.3gProtein
29.8gFat
38.6gCarbs
4.2gSugar
6.8gFiber
1102mgSodium
476mgChol
8.6gSat Fat
760mgPotassium
320mgCalcium
4.6mgIron
3.9mcgVitamin B12
24mgVitamin C
pescatarian
gluten-free-adaptable
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Boil 2 eggs in a covered pot for 10 minutes, then cool in ice water 1 minute and peel into rounds.
2
Boil
Gently mash the drained tuna with the cannellini beans, 1 tsp olive oil and sherry vinegar in a small bowl until combined.
3
Toast
Rub bread slices with garlic, drizzle with remaining olive oil, and toast in a dry skillet over medium heat 2–3 minutes per side until golden.
4
Plate
Layer lettuce, red onion and roasted red pepper on toasted bread, top with tuna-bean mixture, egg slices and manchego, season with salt and pepper, and serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 280gabout 1.5 small cans tuna packed in olive oil, drained
- 44 eggs
- 200g200g rustic sourdough or ciabatta bread
- 90g90g cannellini beans, cooked and drained
- 56g56g manchego cheese
- 40g40g roasted red pepper
- 2 tsp2 tsp sherry vinegar
- 30ml30ml olive oil, divided
- 22 small clove garlic
- 44 leaves lettuce
- 20g20g red onion
- a pinch of salt
- a pinch of black pepper
