Canned tuna is one of the easiest, most accessible ways to eat a healthy meal. It’s easy to just open up a can and toss it onto a starch or some vegetables and have an instantly gratifying bowl, but there’s so much more you can do that takes just the same amount of time.
For a fun take on everyone’s favorite brunch item, we’ve taken canned tuna and introduced it to a classic eggs benedict. But in order to achieve the same amount of heft you’d get in an eggs benny, we’ve partnered with Gold Seas Tuna Chunks, whose cans come with huge chunks, making this dish pretty meaty. It ticks off all the boxes on a checklist too: it’s packed with Omega 3 and protein. For this particular recipe, we decided on their gourmet Herb and Garlic flavor, which will add a delightful punch to the hollandaise-egg-bread combo.
If you want something healthy, quick, and easy, that is far from the standard open-and-eat way you consume your tuna, then this recipe is the perfect way for you to flex your cooking muscles.
Tuna Benedict with Gold Seas Tuna Chunks in Herb & Garlic
Active time: 30 mins
Total time: 30 mins
2 185g cans Gold Seas Tuna Chunks in Herb & Garlic, drained
¼ cup tomatoes, diced and seeded
2 tbsp. red onion, diced
2 tbsp. parsley, chopped
Salt and pepper, to taste
4 1-inch slices bread
4 tbsp. butter
¾ cup butter, melted and hot
2 tsp. water
3 egg yolks
2 tsp. lemon juice
Salt and pepper, to taste
4 eggs, poached
Parsley or dill, for garnish
In a bowl, add Gold Seas Tuna Chunks in Herb & Garlic, tomatoes, red onion, and parsley.
Season with salt and pepper, and toss to combine. Set aside.
To prepare toast, cover slices of bread in melted butter.
Toast in a hot pan until browned on both sides.
To make the hollandaise, add egg yolks and water to a large bowl and whisk.
Slowly stream in the hot butter and whisk continuously, until mixture is thick.
Alternatively, a blender or hand mixer can be used.
Season the sauce with lemon juice, salt, and pepper, and set aside.
To assemble tuna benedict, place buttered and toasted bread onto plates.
Top with the tuna mixture, evenly dividing the mixture amongst the 4 pieces of bread.
Top each piece with a poached egg and spoonfuls of the hollandaise sauce.
Pamela Cortez writes about food full-time, and has honed her craft while writing for publications such as Rogue, Town and Country, and The Philippine Star. She once rode on a mule for a mile just to eat mint tea and lamb in Morocco, and has eaten a block of Quickmelt in one sitting. Her attempt at food photography can be viewed online @meyarrr.