Tuna Salad in Poached Egg Cups

1. 1 Canned tunapack 170 g ≈ $1.80 45 g
2. 2 Mayonnaise 6 g
3. 3 Long-grain ricepack 800 g ≈ $1.96 35 g
4. 4 Eggspack 10 pcs ≈ $1.89 1 pcs
5. 5 Cucumbers≈ $3.67 per kg 11 g
6. 6 Onions≈ $1.60 per kg 35 g
7. 7 Dillpack 50 g ≈ $1.80 5 g
8. 8 Butterpack 180 g ≈ $1.60 17 g
9. 9 Sunflower oil 11 ml

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

Method

1. Grease silicone molds with oil

2. Crack eggs⁴ into the molds, centering the yolks

3. Steam the eggs⁴ in a steamer or multicooker on the ‘Steam’ setting for 8 minutes

4. Mash the tuna with a fork, discarding any liquid

5. Finely chop the onion⁶ and mix it with the tuna

6. Slice some cucumber⁵ for garnish, then finely dice the rest

7. Add the diced cucumber⁵ and rice to the tuna and onion⁶ mixture

In short

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