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Asian Tuna with Poached Egg

Rated as 4.8 out of 5 Stars

"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!"
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20 m servings 241
Original recipe yields 2 servings


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  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(R). 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; 7.5 15.5 25.8 218 462 Full nutrition

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Really nice flavours. I used left over salmon and turned out amazing. I also used a toasted bun as I didn’t have any English muffins. This recipe has a lot of flavours. I would make again.


This is a tasty way to eat tuna! It has SO much flavor going on I didn't think to add salt. I did toast my English muffins first. I had a little too much liquid in the sauce -even after draining...