Tuna, Egg, and Cucumber Toast
Crisp whole-grain toast with tuna, boiled egg, cucumber, and a yogurt dressing. A lighter alternative to a mayonnaise sandwich.
- Time
- 15 min
- Serving
- 384 kcal
- Ingredients
- ≈ $2.34
- Protein
- 35 g
Ingredients
- 1 Whole-grain breadpack 350 g ≈ $2.17 70 g
- 2 Canned tunapack 170 g ≈ $1.80 80 g
- 3 Eggspack 10 pcs ≈ $1.93 1 pcs
- 4 Greek yogurtpack 250 g ≈ $1.80 40 g
- 5 Cucumbers≈ $3.67 per kg 80 g
- 6 Dillpack 50 g ≈ $1.80 8 g
- 7 Salt 1 g
- 8 Ground black pepper 1 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Cover the egg with water, bring to a boil, and cook for 9 minutes until the yolk is firm.
Cool the egg in cold water, peel, and slice into rounds.
Mash the tuna with a fork and mix with the Greek4 yogurt, dill6, salt, and pepper.
Toast the bread in a dry skillet for 1–2 minutes on each side until crisp.
Slice the cucumber5 thinly.
Top the bread with the tuna mixture, cucumber5, and egg, and serve immediately.
Tips
- Why it works
- Cool the egg right after boiling: cold water stops the cooking, and the yolk doesn't darken at the edge.
- Substitutions
- Swap the Greek yogurt for the same amount of regular thick yogurt or 15% sour cream, the taste will be milder.
- Common mistakes
- A common mistake is putting the filling on warm bread: the toast soaks through fast, and the edge stops being crisp within a couple of minutes.
- Storing and reheating
- Keep the tuna mixture without the bread in the fridge for up to 1 day. Assemble the toast fresh and warm the bread in a dry pan for 1 minute.
- Serve with
- Serve for breakfast with a tomato or a cup of unsweetened tea.
In short
- Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.
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