TUNA AND EGG SANDWICHES with mayonnaise, fresh appetizer, portable lunch for the beach, a tasty idea also to bring to the office, good and quick.
The tuna and egg sandwiches with mayonnaise are delicious, a fresh, pleasant, and summer idea perfect for many occasions, ideal for a portable lunch and also perfect as an appetizer.
The ultimate summer dish that usually appeals to everyone, adults and children, excellent as an appetizer or for parties and buffets, they can be filled in many ways and let’s say they are also great for using up fridge leftovers with cold ingredients.
The recipe for the tuna and egg sandwiches is very simple, you fill the whole bread and then cut it, if you don’t prefer tuna, ham is also excellent and HERE you can find many other ideas with sliced bread.
Follow me in the kitchen today there are the tuna and egg sandwiches with mayonnaise!
- Difficulty: Very easy
- Cost: Very cheap
- Rest time: 1 Hour
- Preparation time: 30 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Energy 141.28 (Kcal)
- Carbohydrates 9.79 (g) of which sugars 2.19 (g)
- Proteins 12.57 (g)
- Fat 5.73 (g) of which saturated 1.55 (g)of which unsaturated 2.83 (g)
- Fibers 0.91 (g)
- Sodium 210.36 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 2 slices sandwich bread
- 4 cherry tomatoes
- 2.8 oz tuna in oil
- 0.7 oz fresh baby lettuce
- 1 tbsp mayonnaise
- 2 eggs
Preparation
You can fill the sandwiches as you prefer, perfect if you add slices of cucumber or roasted zucchini and eggplant.
Cook the eggs for 8-10 minutes after the water boils, then place them in cold water and let them cool or put them in the fridge, this will help remove the shell better.
To better fill the bread, it is advisable to cut it after seasoning.
Spread the bread with mayonnaise, obviously add more according to your tastes.
Wash the baby lettuce and drain it well.
Crumble the tuna and fill the bread, add the baby lettuce then cut the tomatoes into slices and place them on the bread.
Slice the eggs, you can crumble them as I did.
Match the bread, wrap it in plastic wrap and put it in the fridge for about half an hour, then cut it in half and then into triangles.
Bon appétit
If you like the recipe click on the stars at the bottom of the article. THANK YOU!
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