I love a quick and tasty lunch on the weekend; back in the day when I had kids aplenty who were hungry 24/7, this was a go-to. It keeps the hollow legs full for a couple of hours at least. You can increase or decrease the quantities as you need. There were occasions when we went through over a dozen eggs and more than one loaf of bread when making these, but we did feed the neighborhood hungry hoardes at the same time. No complaints. Ever.
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- 4 eggs, room temperature
- Water, for steaming
- ½ red onion
- 185 Grams tin tuna, in oil, flaked
- 40 Grams Creole Remoulade or mayonnaise or both! Recipe
- 1 Teaspoon balsamic vinegar
- 40 Grams Sweet Pickle Relish or 1 diced sweet pickle per serving Recipe
- Cheese of choice, in slices or grated
- 4 slices bread (or more as required)
- butter for toasting BUY
Place eggs into the simmering basket and submerge in water inside the Thermomix bowl.
Cook 15 minutes/100°C/speed 4. Cool and peel eggs, and slice into discs.
Place onion into the clean, dry Thermomix bowl and chop 2 seconds/speed 5.
Add remaining ingredients except the cheese and eggs, and stir through 4 seconds/speed 4.
Butter the bread and place under a hot grill to lightly toast on one side. Remove.
Spread the tuna mix onto the untoasted side of the bread, top with sliced eggs, cheese and return to the grill/broiler until golden and bubbling. Finish with a few thyme leaves to serve.