Tuna & egg capsicum sandwich
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Tuna & egg capsicum sandwich
This gluten free sandwich makes a quick and easy alternative to a standard sandwich – using capsicum instead of bread!
SERVES:
1
PREP TIME:
10 mins
COOK TIME:
Up to 10 mins
Ingredients
- 1 x 95g canned tuna (no added vinegar or sugar), drained
- 1 egg
- 1 red, green or yellow capsicum cut in half lengthways from top to bottom
- 1 pinch black pepper
- 1 pinch black sesame seeds
Method
- Boil egg for 6 -7 mins or until desired firmness has been reached.
- Allow the egg to cool, peel and cut it in half.
- Remove pith and seeds from the capsicum.
- Place 2-3 tablespoons of tuna into each of the capsicum halves and add the halved eggs on top, creating an open sandwich.
- Add pepper and black sesame seeds.
- You can add tomato pieces and thin zucchini slices to garnish.
Dietary Requirements
Gluten Free | Dairy Free | Sugar Free | Yeast Free | Soy Free | Nut Free |
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