If you are looking for a simple and tasty finger food to prepare without too much hassle, these fake tuna sandwiches are just what you need. They originate from the idea of transforming common slices of white bread into small soft and stuffed bites, perfect for appetizers, buffets, and all those occasions when you want something showy… but without stress. The inside is creamy and tasty thanks to my super spreadable tuna cream made with capers, olives, and sun-dried tomatoes. They are “fake” sandwiches because they resemble the classic ones, but have a mini, round, and fun format: one leads to another! Prepare them in advance, store them in the refrigerator, and enjoy a fresh, practical appetizer perfect for any season. If you like this idea, try serving them at your next dinner: they will disappear in no time!
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- Difficulty: Very Easy
- Cost: Economical
- Rest time: 4 Hours
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: No Cooking
- Cuisine: Italian
Ingredients for Fake Tuna Sandwiches
I recommend using long slices of sandwich bread instead of square and small ones. It will be easier to make the roll.
- 10.5 oz tuna cream
- 3 slices sandwich bread (long)
- olives and sun-dried tomatoes (for decoration)
Tools
- 1 Mixer
- 1 Rolling Pin
- Baking Paper
- Plastic Wrap
- 1 Electric Knife
Preparation of Fake Tuna Sandwiches
First, prepare the tuna cream following the recipe described HERE. You will need it all.
Place on a sheet of baking paper, three slices of sandwich bread, slightly overlapping them. Then roll over with the rolling pin to seal them. By compacting slightly, the bread will become more elastic and easier to roll
At this point, brush the entire surface with the tuna cream.
Using the baking paper, roll the rectangle starting from the long side, then wrap the obtained roll with plastic wrap and tighten it well as if it were a candy. Transfer it to the refrigerator for at least 4 or 5 hours; better yet, for the whole night. The convenience, therefore, is that it can be prepared in advance.
After the resting time in the refrigerator, remove the plastic wrap and cut the roll into slices about 1/4 inch thick. I recommend using an electric knife to get a precise cut and avoid tearing the bread.
Finally, overlap two slices slightly offsetting them and secure them with a toothpick in which a green olive and a piece of sun-dried tomato have been skewered. The fake sandwiches are ready to be served. If you prepare them a few hours in advance, keep them covered in the refrigerator. Enjoy! Paola.
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