The Big Tuna

Preparation:

1. Dice the peppers, cut the spring onion into rings and put both in a bowl.
   • 1⁄2 pepper, red (approx. 70 g)
   • 1 spring onion (approx. 35 g)
2. Add the quark, tuna, egg and breadcrumbs to the bowl, season with salt, pepper and paprika powder and mix everything together well.
   • 2 tbsp low-fat curd
   • 140 g canned tuna in its own juice
   • 1 egg (approx. 55 g)
   • 40 g breadcrumbs
   • Salt
   • Pepper
   • 1⁄2 tsp paprika powder, rose hot
3. Form **circa 2 cm** thick patties from the mixture. Heat the olive oil in a non-stick frying pan over medium heat and fry the patties on both sides until golden brown.
4. In a non-stick frying pan, heat the olive oil over medium heat and fry the fried egg until the yolk starts to set.
   • 1 teaspoon virgin olive oil
   • 1 egg (approx. 55 g)
5. Wash the lettuce. Slice the tomato and the onion.
   • 3 leaves lettuce
   • 1 tomato (approx. 120 g)
   • 1⁄2 onion (approx. 40 g)
6. Cut the buns in half, toast and top in order with ketchup, lettuce, tomato, onion, tuna patty and fried egg.
   • 2 rolls (approx. 120 g)
   • 21⁄2 tbsp tomato ketchup

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