Tramezzini with tuna, egg and tomato

Name: Tramezzini with tuna, egg and tomato
Cook time: 20 min
Total time: 20 min
Yield: 1
Ingredients: 1 egg (size M); 50 g Tuna natural, in Lake; 2 leaves Lettuce; 1/2 (approx. 50 g) Tomato; 1 small red onion; 2 discs (40 g each) Sandwich bread; 1 TABLESPOON low-fat yoghurt; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Lemon juice; 7-10 Tbsp Oregano

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 1

1 egg (size M)
50 g Tuna natural, in Lake
2 leaves Lettuce
1/2 (approx. 50 g) Tomato
1 small red onion
2 discs (40 g each) Sandwich bread
1 TABLESPOON low-fat yoghurt
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Lemon juice
7-10 Tbsp Oregano

Directions

1
Cook the egg in boiling water for about 10 minutes. Drain the tuna. Wash the salad and pat dry. Clean, wash and thinly slice the tomato. Peel onion and cut into rings.
2
Toast bread. Season yoghurt with salt, pepper and lemon juice. Quench egg cold, peel and slice. Cut the crust off the bread. Cover one slice with salad and sprinkle with yoghurt.
3
Spread the tuna, onion rings and tomato on top and cover with egg slices. Cover with the rest of the bread and press down lightly. Cut bread diagonally in half, arrange and garnish with oregano.