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Tuna and egg sandwich

Tuna and Egg Sandwich

A hearty, healthy snack for any day! A tuna and egg sandwich comes together very quickly, and you can always find the ingredients for it on hand. By adding different vegetables and herbs, you get a new flavor every time. And the fish and eggs make the sandwich filling.

katushafin

Recipe author

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Composition / ingredients

Servings:

Bread (one whole-grain baguette)

100

Canned tuna

250

Eggs (or 5 quail eggs)

Cucumbers

Lettuce leaves

Mayonnaise

Herbs

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 43 % 12 g

Fats 25 % 7 g

Carbohydrates 32 % 9 g

150 kcal

GI: 10 / 0 / 90

Cooking method

Cooking time: 20 min

Step 1:

How do you make a tuna and egg sandwich? Gather the ingredients. Any bread will do; I used a whole-grain baguette, but you can use special sandwich bread, and plain rye is tasty too. Tuna canned in its own juice, without added oil, is tastier and healthier. 250 grams is the usual weight of fish from a can. Use any lettuce and herbs you like or have on hand. I have frisée and parsley.
Step 2:

Cut the bread into pieces. You can make small sandwiches, more like closed-face tea sandwiches. Or you can make large ones by simply cutting the baguette in half. I went with the second option - it's easier to transport them that way if you're making the sandwiches to take along.
Step 3:

Toast the cut bread on one side in a grill pan. You can skip this step, but sandwiches with crisp bread taste better. Don't grease the pan; lay the bread on a well-heated pan and hold it for a few minutes until lightly browned. If you don't have a grill pan, toast the bread in a regular skillet - it's not critical. A toaster or toaster oven works for this too.
Step 4:

While the bread toasts, make the filling. Wash the cucumber and cut it into thin rounds.
Step 5:

Peel the boiled eggs. Break up the fish and remove any large bones. Canned fish has very soft bones, but I still prefer to remove them. Put the fish and eggs in one bowl and mash them with a fork to a paste. Add the mayonnaise. Mix. You can skip the mayonnaise if you're eating clean. In that case, you can add a little liquid from the can itself to make the filling juicier.
Step 6:

Rinse the lettuce leaves well under water and dry them. A salad spinner is handy for this. If you don't have one, blot the leaves with a paper or regular towel. Wash and dry the herbs the same way. Don't use wet greens - they quickly lose their nice look, dampen the other ingredients, and ruin the dish.
Step 7:

Put lettuce leaves on the prepared bread. Spread a thick layer of the fish mixture on top.
Step 8:

Put cucumber rounds and herbs on the fish.
Step 9:

Cover the sandwich with the second half of the bread. For convenience, you can fasten the bread halves with skewers. Serve the sandwiches. Enjoy!

I really love tuna and tuna salads, and now I've come to love sandwiches too. The fish goes very well with fresh cucumber and fresh herbs. But I think it'd be tasty with other vegetables as well. Add fresh tomatoes, red salad onion, or pickles to the sandwich - anything works. I think the sandwich comes out juicier with thin slices of bread. And next time I'll spread the baguette with mayonnaise; I didn't have enough sauce.
If the skin isn't tough, damaged, or bitter, you don't need to peel it off.
How do you hard-boil eggs? To keep the eggs from cracking while they cook, put them in cold water and set them over low heat. Boil the eggs for 9 minutes after the water comes to a boil, then cover with cold water and cool. The sharp temperature change makes the shells easier to peel.
Shake the can before buying. The more liquid inside, the less fish.