Tomato & Tuna Salad w/ Pickled Mustard Seeds and Jammy Egg
With the right pantry staples a simple tuna salad can be completely elevated. Bonito del Norte tuna packed in olive oil is the just right texture to flake into this dish with kumato tomatoes, crunchy chickpeas, microgreens, pickled mustard seeds and a freshly cooked jammy egg.
½ cup of kumato cherry tomatoes, sliced
⅓ can of Olasagasti Bonito del Norte
½ cup crispy or canned chickpeas
1 ½ tablespoons of Extra Virgin Olive Oil, like Molino’s 100% Picual
2 tablespoons of Dark Horse Pickled Mustard Seeds
1 jammy egg, sliced in half lengthwise
Salt, as needed
Black pepper, as needed
1 - On a plate or bowl, add your sliced tomatoes, tuna and chickpeas.
2 - Drizzle the olive oil and the mustard seeds.
3 - Add your jammy egg slices, then season the whole dish with salt and pepper.
4 - Add a few sprigs of microgreens if desired.