Tuna Eggs Benedict by Sam the Cooking Guy®
Prep Time: 15 mins | 2 Servings
Do brunch differently this Sunday with a different kind of egg benedict! Made with Bumble Bee® Solid White Albacore in Water, this tasty breakfast Tuna Eggs Benedict recipe with be your new go-to weekend meal.
Recipe by: Sam The Cooking Guy
- 2 (5 oz.) cans Bumble Bee® Solid White Albacore in Water, drained
- ¼ cup Panko bread crumbs
- ½ cup green onion, finely diced
- 2 tablespoons parsley, finely chopped
- 2 tablespoons Dijon mustard
- 2 cloves garlic, minced
- Salt and pepper, to taste
- 1 cup of hollandaise, warmed
- 1-2 tablespoons Sriracha
- 2 tablespoons neural oil
- 4 eggs
In a large mixing bowl, combine Bumble Bee® Solid White Albacore tuna, bread crumbs, half the green onion, parsley, Dijon mustard, garlic and salt and pepper.
Mix really well and shape into 4 patties, place on wax paper and refrigerate 15 minutes.
Preheat a large skillet over medium-high heat and add oil.
Place patties in pan and cook until golden brown and crispy – approximately 3-4 minutes a side.
In a separate pot over a medium heat, heat hollandaise sauce, add in the other half of your green onions and Sriracha, mix well.
Poach both of eggs in simmering water.
Assemble by placing tuna patties on a plate, top each with a poached egg and Sriracha hollandaise.
Serve while warm.