Bruschetta with Canned Tuna, Egg and Mayonnaise

Bruschetta with Canned Tuna, Egg and Mayonnaise

15 min
Easy
1 serv.
293 g / 1 serv.

Rating

Average rating:—

Description

Hearty bruschetta with a delicate tuna, egg and crunchy celery salad on toasted bread

  1. Boil quail eggs hard-boiled, cool, peel and dice finely.
  2. Drain canned tuna, mash with a fork in a small bowl.
  3. Finely chop celery stalks, cut red onion into thin half-rings.
  4. Finely chop cilantro, grate ginger root on a fine grater.
  5. Mix tuna, eggs, celery, onion, cilantro and ginger. Season with mayonnaise and mix thoroughly.
  6. Toast slices of rye and wheat bread in a dry pan or toaster until crispy.
  7. Place tuna salad on toasted bread.
  8. Sprinkle bruschetta with sesame seeds and serve immediately.
418
143 kcal / 100 g
kcal
35.3 g
12.0 g / 100 g
Protein
21.6 g
7.4 g / 100 g
Carbohydrates
21.2 g
7.2 g / 100 g
Fats