Tuna Toast With Kelp Butter, Avocado And Soy-Marinated Egg

Say hello to your new, protein-packed breakfast obsession; our tuna toast with kelp butter, whipped avocado and soy-marinated egg! 

Rich in omegas, protein and healthy fats, our tuna toast looks (and tastes!) like an item you’d find on the menu at your favourite brunch spot. The best bit? You can prep the soy-marinated eggs and miso kelp butter ahead of time and store them in the fridge for your convenience throughout the week. The whipped avocado could also be substituted with smashed avocado for those short on time, although we love the added boost of protein from the Greek yogurt.

Simply assemble all components, begin plating, then finish with ribbons of our delicate cold-smoked tuna lox, and a final sprinkle of sesame seeds and kelp.

Servings:  2 people

Prep Time: ~30 mins | Cook Time: ~10 mins

Ingredients

Soy- Marinated Eggs

• 2 eggs
• 1/4 cup soy sauce
• 1/4 cup water
• 1 tablespoon honey
• 1 teaspoon apple cider vinegar
• 1 tsp sesame oil
• 1 tablespoon fresh ginger, finely chopped
• 1 garlic clove, finely chopped
• 1/2 teaspoon gochujang or chilli flakes, optional

Kelp Butter:

• 2 tablespoons butter, room temp
• 1/4 teaspoon miso paste
• 1 tablespoon kelp flakes

Whipped Avocado (or sub for smashed avocado):

• 1 large ripe avocado
• 1 heaping tablespoon Greek yogurt
• 1 tablespoon cilantro, finely chopped
• juice of half a lemon
• salt and pepper to taste

Other ingredients:

• 1 pack Albacore tuna lox
• 2 thick slices of sourdough toast
• sesame seeds, for garnish

Directions

1. Bring a small pot of water to a boil, then carefully drop in your eggs and cook over medium heat for 6 minutes. Transfer to an ice bath immediately after cooking, then carefully peel them (they should still feel soft in the centre).
2. In a container, combine the remaining marinade ingredients, then submerge the peeled eggs. Refrigerate for at least 2 hours, preferably overnight.
3. Make the kelp butter by mixing all ingredients in a small bowl until smooth. Set aside.
4. Prepare the whipped avocado by blending the ingredients in a blender or food processor until smooth. Transfer to a piping bag or sandwich bag to pipe it onto the bread, or simply skip this step.
5. When ready to assemble, toast the sourdough and smear with the kelp butter. Pipe on the whipped avocado mixture, then top with ribbons of tuna lox and a soy-marinated egg. Sprinkle with a little extra kelp and sesame seeds, and enjoy!

Notes

• We love this recipe because most of the ingredients can be prepped in advance! Double or triple the batch of eggs and store them in an airtight container in the fridge for up to five days. The eggs will continue to take on the flavour of the marinade the longer they’re stored. They also taste great served with rice or noodles!
• The kelp butter is also a great one to have on hand in the fridge. Make a larger batch and store it in an airtight container, then simply add a little to the pan when cooking your favourite white fish.
• This recipe also works well with our sockeye salmon lox!
• Can’t be bothered to make whipped avocado or prepare soy-marinated eggs? Ditch it for your classic smashed avocado and poached eggs.

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