Tuna Salad in Poached Egg Cups

1. 1 Canned tunapack 170 g ≈ $1.80 45 g
2. 2 Mayonnaise 10 g
3. 3 Long-grain ricepack 800 g ≈ $1.94 35 g
4. 4 Eggspack 10 pcs ≈ $1.93 2 pcs
5. 5 Cucumbers≈ $3.67 per kg 30 g
6. 6 Onions≈ $1.60 per kg 20 g
7. 7 Dillpack 50 g ≈ $1.80 5 g
8. 8 Butterpack 180 g ≈ $1.58 5 g
9. 9 Salt 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Rinse the rice, cover with water in a 1:2 ratio, add salt, and simmer covered for 15 minutes until tender, then cool.

2. Grease silicone molds with butter⁸, crack an egg into each, and gently prick the yolks.

3. Steam the eggs⁴ for 8–10 minutes until the whites and yolks are firm, then cool and carefully remove from the molds.

4. Drain the tuna and mash it with a fork, finely chop the onion⁶, and mince the dill⁷; reserve some cucumber⁵ for garnish.

5. Chop the remaining cucumber⁵ finely and mix with the tuna, onion⁶, rice, and mayonnaise.

6. Spoon the filling into the egg cups, garnish with cucumber⁵ slices and dill⁷.

In short

• In the planner this dish is cooked for two days: reheat on day two.