Asturian Tuna Breakfast Bite with Slow Tomato, Brazil Nut and Sidra Vinegar
An Asturian costa morning bite — flaked yellowfin tuna over toasted GF country bread brushed with slow-roasted tomato, scattered with shaved Brazil nut and finished with cider vinegar and parsley. Tuna and a single Brazil nut shaving together carry the selenium emphasis comfortably, while the cider-vinegar brightness gives the bite its Asturian edge.
- Prep
- 5 min
- Cook
- 10 min
- Total
- 15 min
- Servings
- 1
Ingredients
- 70g (drained)tuna packed in olive oil (yellowfin if available)
- 1slice (40g)gluten-free country bread
- 60gcherry tomato, halved
- 4gBrazil nut (about 1 small nut, finely shaved)
- 8gextra virgin olive oil (about 2 tsp)
- 1clove (3g)garlic, halved
- 1tsp (5g)apple cider vinegar
- 1tbsp (3g)flat-leaf parsley, chopped
- 1/4tsp (1.5g)sea salt
- 1/8tspblack pepper
Instructions
- 01
Heat 1 teaspoon of the olive oil in a small skillet over medium. Add the cherry tomato halves cut-side down. Cook 4 minutes, pressing gently with a spoon, until they soften and split. Stir in the cider vinegar and a pinch of salt. Off the heat.
- 02
Toast the bread until golden. Rub one side with the cut garlic clove.
- 03
Spoon the slow tomato over the toast.
- 04
Drain the tuna and flake it gently with a fork. Lay it over the slow tomato.
- 05
Shave the Brazil nut with a vegetable peeler — you should get 5-6 thin shards. Scatter them over the tuna along with the parsley.
- 06
Finish with the remaining olive oil and a crack of black pepper. Serve immediately.
Nutrition (per serving)
- Calories
- 375kcal
- Protein
- 17g
- Carbs
- 26g
- Fat
- 22g
- Fiber
- 3g
- Selenium
- 140mcg
- Zinc
- 1.2mg
- Iron
- 2mg
- B12
- 1.5mcg
- Iodine
- 18mcg
- Sodium
- 460mg