Breakfast Tuna Melt with Eggs and Potatoes

There is a Spanish side dish in Northern Spain (and other regions) called
ensaladilla de gambas that includes a mixture of potatoes, carrots and maybe a few
other vegetables, hard-boiled eggs, shrimp, and mayonnaise, that is very tasty. The
tuna fish sandwich-inspired mixture below includes canned tuna, in addition to
cooked potato and a sunny-side-up egg.

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Breakfast Tuna Melt with Eggs and Potatoes

There is a Spanish side dish in Northern Spain (and other regions) called

ensaladilla de gambas that includes a mixture of potatoes, carrots and maybe a few

other vegetables, hard-boiled eggs, shrimp, and mayonnaise, that is very tasty. The

tuna fish sandwich-inspired mixture below includes canned tuna, in addition to

cooked potato and a sunny-side-up egg.

Throw in some chives, freshly-squeezed lime juice, and sliced red onion, and you

have yourself a tuna fish mixture that will blow your mind. I hadn’t eaten a tuna

melt in years, but I went ahead and made this yesterday, and it was really

wonderful.

I prefer using the added sunny-side-up egg approach over boiling an egg, because

it’s faster, and I like how the runny yolk mixes in with the other ingredients.

Thin-sliced tomatoes are optional, but I would encourage you to include them!

Ingredients

• 1 small Yukon Gold potato
• 2 Tbsp red onion (finely sliced (less than ¼ of a small red onion))
• Zest of 1 lime
• Juice of 1 lime
• 1 small can tuna fish (drained)
• 3 Tbsp mayonnaise
• 1 Tbsp bread and butter pickles (small dice)
• 1 tsp American yellow mustard
• ¼ tsp dried oregano
• ¼ tsp garlic powder
• A small pinch of cayenne powder
• 20 fresh chives (finely sliced)
• Kosher salt and freshly-ground black pepper (to taste)
• ½ tsp olive oil
• 1 whole egg
• 4 slices of sandwich bread (or 2 fresh bagels cut in half)
• 2 slices American cheese
• 2 slices Pepper Jack cheese
• 1 Roma tomato (cut into fine slices)
• A tiny pinch of salt for the tomatoes

Instructions 

• Preheat your oven to 400˚F.
• Before you make the prepared tuna mixture, boil the potato whole in salted water until completely tender.
• *This should take about 40 minutes.
• Cut the potato into small pieces, and set aside in a large mixing bowl.
• Combine the sliced red onion with the lime zest and lime juice, and allow this mixture to sit for a few minutes while you gather the remaining ingredients.
• Drain the tuna fish, and add the tuna to the potatoes.
• Add the red onions and lime zest and lime juice from earlier to the tuna and potato mixture.
• Add the mayonnaise, diced bread and butter pickles, American yellow mustard,
• dried oregano, garlic powder, and cayenne powder, and mix to combine.
• Add in the sliced chives, and continue mixing until fully incorporated.
• Taste, and season with kosher salt and freshly-ground black pepper.
• *I like to use a lot of freshly-ground black pepper, roughly 20 or 30 grinds, which would be considered excessive by many.
• Cook the egg sunny-side-up in a splash of olive oil in a small nonstick sauté pan, and remove from the heat when the egg white is completely set and cooked, and the egg yolk is still soft and runny.
• Stir in the sunny-side-up egg to fully incorporate it with the tuna and potato mixture, and set the mixing bowl aside for whenever you are ready to assemble your sandwiches.
• For the bread or bagels you are using, add the cheese on top, and toast in the oven at 400˚F for about six minutes, or until the cheese is fully melted and the bread is nicely toasted.
• Sprinkle a few grains of salt on your finely-sliced tomatoes.
• Remove the toasted bread or bagels with the melted cheese from the oven, and top with the prepared tuna mixture, along with a few of the finely-sliced, salted Roma tomatoes.
• Enjoy immediately, with extra napkins.

Notes

You can double or triple the recipe make a few extra breakfast patties, which you can then freeze on parchment paper, covered with plastic wrap.
Sometimes I’ll add cooked potatoes in with the cooked soy protein, especially for a breakfast-oriented patty.