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Sandwiches with canned tuna

Canned Tuna Sandwiches

Minimal ingredients, maximum nutrition and great flavor. A perfect pick for a tasty, wholesome breakfast! Nothing extra — just protein and carbs to start the day off right. Whether guests show up unannounced or you just want a quick bite, this little appetizer is a sure thing.

Maria

Recipe author

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Composition / ingredients

Servings:

Bread (baguette)

200

Canned tuna

170

Pickled cucumbers (gherkins)

Eggs

Garlic

Ground black pepper

Salt

Pickled cucumbers (gherkins)

Fresh cilantro

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 36 % 12 g

Fats 9 % 3 g

Carbohydrates 55 % 18 g

153 kcal

GI: 6 / 0 / 94

Cooking method

Cooking time: 30 min

Step 1:

Get your ingredients together. To make canned tuna sandwiches, you'll need about half a baguette. For the filling: 150 g (about 5 oz) canned tuna; 50 g pickled gherkins; 2 eggs; 1 clove of garlic; ground black pepper; and salt.
Step 2:

Cut the baguette into even slices about 1/2 inch (1.5 cm) thick.
Step 3:

Lay the baguette slices in a dry skillet and toast them on both sides until golden.
Step 4:

Move the toasted bread to a plate and let it cool.
Step 5:

Peel the garlic. You can trim off a thin sliver to release more of its flavor and aroma.
Step 6:

Rub the bread slices all over with the garlic.
Step 7:

Now start on the filling. Tip the canned tuna into a bowl along with its liquid. If the pieces are large, mash them with a fork into small flakes. Mine was already flaked.
Step 8:

Cut the gherkins into small cubes. Mine were tiny — smaller than a pinky finger — so I just sliced them into rounds.
Step 9:

Hard-boil the eggs, then cool and peel them. Grate them on a medium grater, or chop them into small cubes.
Step 10:

Put the boiled egg, canned tuna, and pickled cucumbers into a bowl.
Step 11:

Mix it all together thoroughly. Add salt and pepper if needed.
Step 12:

Spread 1–2 tablespoons of filling onto each piece of toasted bread.
Step 13:

Garnish the sandwiches with gherkins and cilantro and serve. It's best to add the filling right before serving so the baguette stays crisp instead of getting soggy. Enjoy!

Tuna is the most protein-rich of all fish; it's loaded with vitamins A, D, and E and omega-3s, yet has almost no fat. Different countries prepare this ocean predator in all sorts of ways. Because it's so lean, tuna even fits into a diet — it won't do any harm to your waistline. This spread is easy to pack for a picnic or a road trip; just keep the filling and the bread separate until you're ready to eat, so the bread doesn't get soggy.