Sandwich with tuna cream, tomatoes, cucumber and egg slices

Name: Sandwich with tuna cream, tomatoes, cucumber and egg slices
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 3 Eggs (size M); 2 tin(s) (á 81 g) Tuna filet "natural"; 150 g Cucumber; 2-3 medium-sized tomatoes; 5 TABLESPOONS Salad cream (16 % fat); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 12 discs Wholemeal toast bread; 4 Stem(s) flat leaf parsley; 12 Toothpicks

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
15 mins

TOTAL TIME
15 mins

Ingredients

Servings: 4

3 Eggs (size M)
2 tin(s) (á 81 g) Tuna filet "natural"
150 g Cucumber
2-3 medium-sized tomatoes
5 TABLESPOONS Salad cream (16 % fat)
7-10 Tbsp Salt
7-10 Tbsp Pepper
12 discs Wholemeal toast bread
4 Stem(s) flat leaf parsley
12 Toothpicks

Directions

1
Boil eggs in boiling water for 9-10 minutes. Put tuna in a sieve and drain. Wash cucumber and tomatoes, dab dry. Clean the tomatoes. Cut both into slices. Stir tuna and salad cream until smooth and season with salt and pepper if necessary. Toast bread.
2
Drain eggs, rinse with cold water, peel and slice with an egg slicer. Wash parsley, dab dry and finely chop the leaves of 2 stalks. Cover 6 slices of toast first with cucumber slices, then with tomato slices. Stir the chopped parsley into the tuna cream, then spread on the toasts. Place the slices of egg on top and finish with another slice of toast. Stick the toasts with 2 toothpicks each, then cut them in half diagonally and garnish with parsley leaves. 3 half sandwiches per person are sufficient