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Air Fryer Tuna and Egg Toasts

Egg-soaked bread is topped with tuna, tomato, olives, onion, parsley and melting Gouda for a hearty air fryer meal. It sits somewhere between savoury French toast and an open sandwich, making a wonderfully satisfying lunch. It is ideal for a quick lunch.

Egg-soaked bread is topped with tuna, tomato, olives, onion, parsley and melting Gouda for a hearty air fryer meal. It sits somewhere between savoury French toast and an open sandwich, making a wonderfully satisfying lunch. It is ideal for a quick lunch.

What you'll need.

  • 2 thick slices bread
  • 3 large eggs
  • 1 can tuna, drained
  • 1 tomato, diced
  • 50 g olives, sliced
  • ½ small onion, chopped
  • 2 tbsp parsley, chopped
  • 100 g Gouda, grated
  • Salt and freshly ground black pepper, to taste

How to make it.

  1. Beat the eggs with salt and pepper in a shallow dish.
  2. Dip both sides of the bread in the egg and place the slices in a lined air fryer basket.
  3. Mix the tuna with tomato, olives, onion and parsley.
  4. Spread the mixture over the bread and finish with grated Gouda.
  5. Air fry at 180°C (350°F) for 15 minutes, until the egg is set and the cheese is golden.

My tips.

Drain the tuna and tomato well so the egg-soaked bread can set without becoming soggy. For a milder variation, replace the olives with sweetcorn.

Good to know.

Can I prepare the topping ahead?
Yes. Refrigerate it for up to one day and assemble the toasts just before cooking.

Can I use another cheese?
Cheddar or mozzarella both melt beautifully.

What can I serve with the toasts?
A crisp green salad or cucumber slices make a fresh accompaniment.

Prep 15 min · Cook 15 min · Total 30 min · Serves 2

Nutrition.

~520 kcal · Protein 37 g · Fat 28 g · Carbs 28 g (approximate, calculated automatically)

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About the publisher

This recipe is published by Comida de la Nevera. Our written guides are prepared from original cooking videos and include ingredient quantities, step-by-step instructions, practical tips, FAQs and approximate nutrition information. Learn more about our editorial approach on the About page, or send corrections through Contact.

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