Tuna fish sandwich

Name: Tuna fish sandwich
Cook time: 30 min
Total time: 30 min
Yield: 8
Ingredients: 2 Eggs; 4 lettuce leaves (e.g.: picking salad); 80 g pickled tomato peppers (from the jar); 1 tin(s) (200 g net; 150 g scrap) Tuna fillets in their own juice; 1 small onion; 5 Capers; 2 TABLESPOONS Salad Mayonnaise; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 8 discs Toast

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 8

2 Eggs
4 lettuce leaves (e.g.: picking salad)
80 g pickled tomato peppers (from the jar)
1 tin(s) (200 g net; 150 g scrap) Tuna fillets in their own juice
1 small onion
5 Capers
2 TABLESPOONS Salad Mayonnaise
7-10 Tbsp Salt
7-10 Tbsp Pepper
8 discs Toast

Directions

1
Boil the eggs for about 10 minutes until hard, drain, quench, peel and let them cool down. Wash lettuce leaves, drain well, pluck a little smaller. Cut the pepper pieces a little bit smaller. For the cream, drain the tuna. Peel and chop the onion. Puree tuna, onion and capers. Stir in mayonnaise.
2
Season with salt and pepper. Remove the crusts from the toast slices. Spread cream on top, cut slices in half. Cut the eggs into slices. Spread eggs, tomato peppers and salad on top. Fold 2 halves over each other. Serve wrapped in sandwich paper or napkins