Ingredients
- Tuna flakes or canned tuna
- 3 small bread rolls ~ brioche is better
- 1 shallot
- 2 medium sized eggs
- a handful of black olives ~ sliced
- 2 tsp of white sugar
- 3 tbsp of mayonnaise
- 1 tsp of smoked paprika
- lemon juice ~ fresh or bottled
- kosher salt
- black pepper
- 1 sprig of dill
- olive oil
Steps
-
Pickled shallots: You can do this before for more pickled goodness. The earlier the better.
- Find an old jar with a lid.
- Chop up the shallot medium sized pieces.
-
Add into the jar and shake:
- 2 tsp of white sugar
- 4 tbsp of lemon juice
- Chopped up shallot pieces
- Take a pot, fill it with water, a generous pinch of salt and bring it to the boil.
-
While we are waiting for the water to come to the boil, let's make a spread:
- Take a small pot or cup, add the mayonnaise, smoked paprika and mix it.
- Add a pinch of kosher salt.
- Add some lemon juice to thin it out.
- Taste and add adjust to your liking.
-
Once the water is boiling, carefully lower the two eggs.
- Set a timer for 7 mins — I like them runny.
-
While the eggs are cooking, pull out a pan to toast the bread rolls.
- Slice the rolls in half.
- Put the pan on medium heat.
- Wait till the eggs are nearly done first ~ 2 minute before it is ready.
- Toast the halved bread rolls ~ 30s should be enough.
- Take the eggs and let them cool.
- Take toasted bread rolls and apply the spread on both halves — be generous.
- Add a layer of tuna flakes to the bottom half of the roll.
- Cut the eggs into slices and place them over the tuna.
- Season the eggs with some black pepper.
- Add a layer of the pickled shallots.
- Add a layer of the sliced black olives.
- Garnish with some pieces of dill.
- Lightly apply some olive oil.
- Apply the top half of the rolls.