Tuna sandwich with cucumber and egg
A source of protein, omega-3 fatty acids, and vitamins, this sandwich supports heart and brain health. Fresh cucumbers and lettuce add a crunchy texture and refreshing taste, making it perfect for a light snack.
Dry out the keto bread or almond bread (2 slices) in a dry skillet until crispy.
Spread low-fat cream cheese (2 tbsp) on the bread.
Slice a fresh cucumber (to taste) into thin rounds. Place the cucumber on the bread. Add a few leaves of romaine lettuce.
Gently mash canned tuna (100 g), draining the liquid first. Place the tuna on top of the salad.
Poached Egg in Plastic Wrap
Cut a piece of plastic wrap about 20×20 cm. Grease the center of the wrap with a drop of oil. Place the wrap in a cup so that the edges hang over.
Carefully crack an egg (2 eggs — one for each sandwich) into the center of the wrap. Gather the edges of the wrap into a pouch and tie it with a knot. Submerge the pouch in boiling water.
Cook for 3–4 minutes to the desired doneness of the yolk.
Remove the eggs and let them cool slightly. Remove the wrap.
Place the poached egg on top of the tuna. Sprinkle with salt, dried garlic, black pepper, and basil to taste.
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