Two-story cheese and tuna sandwich

Name: Two-story cheese and tuna sandwich
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 4 Eggs (size M); 1 can(s) (210 ml) Tuna fish natural; 1 Onion; 1 TEASPOON Capers; 3 TABLESPOONS Salad cream (16 % fat); 1 Beet Cress; 1 collar Radishes; 100 g Feta cheese (50 % less fat; 30 % fat in dry matter); 8 discs Toast; 4 discs Wholemeal bread

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

4 Eggs (size M)
1 can(s) (210 ml) Tuna fish natural
1 Onion
1 TEASPOON Capers
3 TABLESPOONS Salad cream (16 % fat)
1 Beet Cress
1 collar Radishes
100 g Feta cheese (50 % less fat; 30 % fat in dry matter)
8 discs Toast
4 discs Wholemeal bread

Directions

1
Boil eggs in water for 9 minutes until hard. In the meantime drain the tuna. Peel onion and chop coarsely. Puree tuna, diced onion, capers and salad cream. Cut 3/4 of the cress from the bed and stir into the tuna cream.
2
Clean and wash the radishes and cut 8 of them into fine slices. Cut feta into thin slices. Rinse eggs with cold water, peel and slice. Toast the slices of toast. Spread 4 slices of toast thinly with tuna cream. Cover with slices of feta, radishes and eggs. Spread wholemeal bread slices generously with tuna fish cream. Place the wholemeal bread slices on the toast slices and finish with the remaining toast slices. Cut the remaining cress from the bed.
3
Cover with slices of feta, radishes and eggs. Spread wholemeal bread slices generously with tuna fish cream. Place the wholemeal bread slices on the toast slices and finish with the remaining toast slices. Cut the remaining cress from the bed. Cut sandwiches diagonally in half and sprinkle with cress. Serve the rest of the tuna cream and radishes with it