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.
![](https://chefsclubkitchen.com/wp-content/uploads/2024/06/shutterstock_1058463392.jpg)
Breakfast Tuna Melt with Eggs and Potatoes
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
Sometimes I’ll add cooked potatoes in with the cooked soy protein, especially for a breakfast-oriented patty.