Asian Tuna with Poached Egg Recipe

Place the red onion red bell pepper peas ginger carrots salt and pepper in a medium bowl. Stir together and then fold in the tuna.

In a small bowl whisk the sesame oil rice vinegar lime juice and Sriracha®. Pour over the tuna mixture and toss gently trying not to break up the tuna.

Add a tablespoon of vinegar to a pan of lightly-salted water and bring it to a gentle simmer not a hard boil (you'll see little bubbles in the pan). Crack each egg into a ramekin. Stir the water in a wide circle (like a whirlpool) and then slide in the egg; repeat for the second egg. Poach the eggs at a simmer for 4-5 minutes for soft yolks. Remove the poached eggs with a slotted spoon to a paper towel and allow to drain.

To serve top half of an English muffin with half of the tuna mixture place a poached egg on top and then sprinkle with the chopped cilantro and black sesame seeds.