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.
We invite you to come join our FREE TRIAL on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
Are you on Instagram, Facebook, Pinterest? Never miss another thing in the test kitchen when you follow us.
Please join our mailing list HERE to have recipe updates delivered to your inbox weekly and don't forget we are on YouTube.
Our newest (FREE to Insiders) course Shelf Control sort out your pantry and fridge and is ready for your shelfies now! We have an amazing Lazy Sourdough Bakery course available to do at your own pace online. Our delicious course, The Whole Scoop Ice Cream course is churning now!
Need
- 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
Do
- 1
Place eggs into the simmering basket and submerge in water inside the Thermomix bowl.
- 2
Cook 15 minutes/100°C/speed 4. Cool and peel eggs, and slice into discs.
- 3
Place onion into the clean, dry Thermomix bowl and chop 2 seconds/speed 5.
- 4
Add remaining ingredients except the cheese and eggs, and stir through 4 seconds/speed 4.
- 5
Butter the bread and place under a hot grill to lightly toast on one side. Remove.
- 6
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.
