Asian Tuna with Poached Egg


Who knew that a humble staple like a can of tuna could be transformed into such a snazzy lunch or brunch? The Asian flavor is subtle, making the fresh albacore tuna the star!

Prep Time:
15 mins
Cook Time:
5 mins
Total Time:
20 mins
2 servings



  • 1 teaspoon finely chopped red onion

  • 1 teaspoon minced red bell pepper

  • 1 tablespoon frozen green peas, thawed

  • 1 teaspoon minced fresh ginger

  • 1 teaspoon grated carrot

  • Salt and pepper to taste

  • 1 (5 ounce) can Bumble Bee® Solid White Albacore Tuna in Water, drained and chunked


  • ½ teaspoon sesame oil

  • 1 tablespoon seasoned rice vinegar

  • 1 teaspoon freshly squeezed lime juice

  • ¼ teaspoon sriracha chili garlic sauce

  • 1 tablespoon white vinegar

  • 2 large fresh eggs

  • 1 English muffin, split and toasted


  • Chopped cilantro

  • 1 teaspoon Black sesame seeds


  1. Place the red onion, red bell pepper, peas, ginger, carrots, salt, and pepper in a medium bowl. Stir together, and then fold in the tuna.

  2. In a small bowl, whisk the sesame oil, rice vinegar, lime juice, and Sriracha®. Pour over the tuna mixture and toss gently, trying not to break up the tuna.

  3. Add a tablespoon of vinegar to a pan of lightly-salted water and bring it to a gentle simmer, not a hard boil (you'll see little bubbles in the pan). Crack each egg into a ramekin. Stir the water in a wide circle (like a whirlpool), and then slide in the egg; repeat for the second egg. Poach the eggs at a simmer for 4-5 minutes for soft yolks. Remove the poached eggs with a slotted spoon to a paper towel and allow to drain.

  4. To serve, top half of an English muffin with half of the tuna mixture, place a poached egg on top, and then sprinkle with the chopped cilantro and black sesame seeds.

Cook's Notes:

Another nice topping on the poached egg would be a drizzle of light peanut sauce and some chopped peanuts. For a lower carb version, you also could eliminate the English muffin, serve the tuna mixture and poached egg over a base of fresh baby spinach leaves and thinly-sliced cucumbers.

Nutrition Facts (per serving)

241 Calories
8g Fat
16g Carbs
26g Protein
Nutrition Facts
Servings Per Recipe 2
Calories 241
% Daily Value *
Total Fat 8g 10%
Saturated Fat 2g 10%
Cholesterol 218mg 73%
Sodium 462mg 20%
Total Carbohydrate 16g 6%
Dietary Fiber 1g 3%
Total Sugars 1g
Protein 26g
Vitamin C 7mg 36%
Calcium 103mg 8%
Iron 2mg 10%
Potassium 158mg 3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.