Tuna & egg capsicum sandwich

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Tuna & egg capsicum sandwich

This gluten free sandwich makes a quick and easy alternative to a standard sandwich – using capsicum instead of bread!

SERVES: 1 PREP TIME: 10 mins COOK TIME: Up to 10 mins


  • 1 x 95g canned tuna (no added vinegar or sugar), drained
  • 1 egg
  • 1 red, green or yellow capsicum cut in half lengthways from top to bottom
  • 1 pinch black pepper
  • 1 pinch black sesame seeds


  1. Boil egg for 6 -7 mins or until desired firmness has been reached.
  2. Allow the egg to cool, peel and cut it in half.
  3. Remove pith and seeds from the capsicum.
  4. Place 2-3 tablespoons of tuna into each of the capsicum halves and add the halved eggs on top, creating an open sandwich.
  5. Add pepper and black sesame seeds.
  6. You can add tomato pieces and thin zucchini slices to garnish.

Dietary Requirements

Gluten Free  |  Dairy Free  |  Sugar Free  |  Yeast Free  |  Soy Free  |  Nut Free  

Filed under

Gluten freeDairy free

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    Photography: Clayton Lloyd