Asian Tuna with Poached Egg


  • Tuna:
  • 1 teaspoon finely chopped red onion
  • 1 teaspoon minced red bell pepper
  • 1 tablespoon frozen green peas, thawed
  • 1 teaspoon minced fresh ginger
  • 1 teaspoon grated carrot
  • Salt and pepper to taste
  • 1 (5 ounce) can Bumble Bee Solid White Albacore Tuna in Water, drained and chunked
  • Dressing:
  • 1/2 teaspoon sesame oil
  • 1 tablespoon seasoned rice vinegar
  • 1 teaspoon freshly squeezed lime juice
  • 1/4 teaspoon sriracha chili garlic sauce
  • 1 tablespoon white vinegar
  • 2 large fresh eggs
  • 1 English muffin, split and toasted
  • Garnish:
  • Chopped cilantro
  • Black sesame seeds (optional)


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.

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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.