Tuna and Egg Muffin

Prep Time5 min
Time to Table5 min

A tuna sandwich with attitude! This ‘Take 5’ recipe invites you to expand your egg & bread breakfast / brunch to include avocado and tuna.


2 cans (85g each) or 1 can (142g) Clover Leaf Solid Light Tuna - in Olive Oil or Flaked Light Tuna in Olive Oil
4 eggs
4 slices (33 g each) multi-grain English muffins
1 avocado, sliced
1/4 cup sun-dried tomatoes


  1. Over medium heat, in a non-stick saucepan, use the oil from the tuna to fry the eggs sunny side up.
  2. Toast the bread while the eggs are frying and fan slices of avocado over top of each slice of toasted bread followed by 1/2 a can of tuna on each piece.
  3. Top each with a fried egg and slices of sun-dried tomato. Serve immediately.

Tip: You could use olive bread instead of English muffins for added flavour from the olives.

Check out recipe video on YouTube.


per serving
% Daily
Fat16 g25%
Saturated Fat3 g
Trans Fat0 g
Saturated + Trans15%
Cholesterol220 mg
Sodium330 mg14%
Carbohydrate23 g8%
Fibre6 g24%
Sugar4 g
Protein20 g
Vitamin A8%
Vitamin C10%

Claims per serving

Very High Source of Fibre Source of Protein
Source of Vitamin A Source of Vitamin C
Source of Calcium Good Source of Iron

This site uses cookies to provide you with a more responsive and personalized service. By using this site you agree to our use of cookies. Please read our Privacy Policy for more information on the cookies we use and how to delete or block them.