Easy and quick to prepare, the recipe for the tuna and egg sandwich cake is delicious. A soft appetizer that, apart from boiling the eggs, requires no baking and looks really nice on the table. Tuna and eggs are a perfect combination; even deviled eggs are irresistible. I colored it with some pomegranate, which you can skip if you don’t like it. Let’s get to work and prepare the tuna and egg sandwich cake together.
OTHER APPETIZERS
- Difficulty: Very easy
- Cost: Inexpensive
- Rest time: 2 Hours
- Preparation time: 10 Minutes
- Portions: 6 people
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for preparing the tuna and egg sandwich cake
- 5 slices sandwich bread
- 3 eggs
- 6.3 oz drained canned tuna
- 3 tablespoons mayonnaise
- 2.8 oz pickled gherkins
- to taste pepper
- 2 strands chives
Tools
This post contains affiliate links.
- Small Pot
Steps
First, immerse the eggs in cold water. Put it on the stove, and once it starts boiling, cook for 8 minutes. Drain the eggs and immerse them in cold water to stop cooking.
Cut the gherkins into small pieces. Mix them with the drained tuna using a little mayonnaise. Once cool, peel the eggs and break them into small pieces in a bowl. Mix with mayonnaise and pepper.
On a cutting board, place the first slice of sandwich bread. Spread with the tuna mixture. Another slice of bread, and cover with the egg mixture. Repeat these two layers one more time. Finish with a slice of bread. Cover it with a thin layer of mayonnaise. Decorate with chives and refrigerate for at least a couple of hours. Before serving, decorate with a few pomegranate seeds and serve.
Storage
You can store the cake in the fridge for a couple of hours.
