Tuna Tramezzini with cucumber & egg

Name: Tuna Tramezzini with cucumber & egg
Cook time: 30 min
Total time: 30 min
Yield: 8
Ingredients: 2 Eggs; 1 can(s) (210 ml) Tuna fish natural; 3-5 Stem(s) Oregano or parsley; 1 medium onion; 3 heaped Tbsp Salad Mayonnaise; 3 TABLESPOONS Whole milk yoghurt; 1-2 TABLESPOONS lemon juice, salt, pepper; 1/2 pickled cucumber; 12 discs Sandwich toast; 7-10 Tbsp Salad leaves

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 8

2 Eggs
1 can(s) (210 ml) Tuna fish natural
3-5 Stem(s) Oregano or parsley
1 medium onion
3 heaped Tbsp Salad Mayonnaise
3 TABLESPOONS Whole milk yoghurt
1-2 TABLESPOONS lemon juice, salt, pepper
1/2 pickled cucumber
12 discs Sandwich toast
7-10 Tbsp Salad leaves

Directions

1
Boil the eggs for about 8 minutes until soft. Quench, peel and let them cool down
2
Drain the tuna and pluck it finely. Wash and chop the oregano. Peel and finely chop the onion. Add both to the tuna. Stir in mayonnaise, yoghurt and lemon juice. Season to taste
3
Wash the cucumber and cut into thin slices. Remove the crusts from toast. Cut eggs into slices. Spread tuna cream on 8 slices of toast
4
Cover tuna toasts with cucumber and 4 with egg. Put together one egg toast, one cucumber toast and one uncoated toast. Cut the tramezzini diagonally in half and garnish with lettuce leaves if necessary