Tuna Salad On Toast With Scrambled Eggs And Radish Slices Recipe

Toast Preparation

1. Lightly butter both slices of bread. 2. Toast the bread slices to your preferred level of crispiness, either in a toaster or on a skillet over medium heat. 3. Once toasted, set aside on a serving plate.

Tuna Salad Preparation

1. Drain the canned tuna and place it in a mixing bowl. 2. Add oil to the tuna and mix well until the tuna is evenly coated. This replaces the traditional use of mayonnaise, offering a lighter version of the salad.

Scrambled Eggs Preparation

1. In a bowl, whisk the eggs until well beaten. 2. Heat butter or oil in a non-stick pan over medium heat. 3. Pour in the beaten eggs and let them sit, undisturbed, for a few seconds. 4. Gently stir with a spatula, pulling the eggs from the edges toward the center. 5. Continue cooking and stirring until the eggs are softly set and slightly runny in places. Remove from heat - they'll continue to cook from residual heat.

Radish Slicing

1. Wash the radishes thoroughly under cold water. 2. Trim the tops and bottoms, and slice them thinly. These will add a refreshing crunch and a peppery flavor to the dish.