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Ingredients20 m servings 241 cals
Original recipe yields 2 servings
- 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.
- 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.
- 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.
- 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.
Per Serving: 241 calories; 7.5 g fat; 15.5 g carbohydrates; 25.8 g protein; 218 mg cholesterol; 462 mg sodium. Full nutrition
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