Spanish Open Sandwich
Servings: 3
Savor Mediterranean flavors with juicy tomatoes, flaky tuna, zesty pickled onions, and creamy boiled eggs atop golden sourdough. Drizzled with olive oil, this rustic dish is quick, fresh, and utterly delicious!
Print Recipe
Ingredients
- 3 truss tomatoes
- 95 g canned tuna
- 2 boiled eggs
- 1 brown onion
- 5 tbsp olive oil
- 3 tbsp red wine vinegar
- 3 slices sourdough bread
- Bunch of flat leaf parsley
- Salt and pepper
Instructions
- To make the pickle, add the tomato, onion red wine vinegar and salt to a small bowl. Use your hands to break up the tomatoes and onions. Set aside.
- Add tuna to a large salad bowl. Add olive oil and combine with pickled tomato and onion, and parsley.
- Add olive oil to a hot pan. Add sourdough and toast until golden on both sides.
- Top the toasted sourdough with the salad and boiled egg to serve. Drizzle with olive oil and salt and pepper.