Tuna and tomato caper mayo sandwich
If the tomatoes release water, the texture will deteriorate, so it is recommended to remove the moisture with kitchen paper before adding them to the salad. We also added blanched onions, which give the salad a crunchy texture
How to make it
1
Put the canned tuna in a bowl and shred it, then add the seasonings (A) and mix
2
Add roughly chopped tomatoes and drained blanched onions and mix. Add salt and pepper to taste
3
Arrange six slices of 12-slice bread and spread mustard butter on one side of each. Thinly layer shredded cabbage on top
4
Place the salad (2) on top of three slices of bread and sprinkle with capers and roughly chopped tomatoes for topping
5
Place another slice of bread on top and press firmly with your hands. Cut into bite-sized pieces and serve on a plate
Ingredients for 3 people
-
- Canned tuna
- 1 can (approximately 70g)
-
[A]
- Use chopped capers
- 15g
-
-
Olive Oil
Ardoino Extra Virgin - 1 tablespoon
-
Olive Oil
-
- Lemon juice
- 1 tablespoon
-
- Worcester sauce
- A little
-
- Tabasco
- A little
-
- Sweet onion
- 30g
-
- tomato
- 80g
-
- salt
- A little
-
- Pick it
- A little
-
- Mustard butter
- Appropriate amount
-
- Use 12 slices of bread
- 6 sheets
-
- shredded cabbage
- Appropriate amount
-
- For the caper
- A little
-
- For the tomato
- A little
[PR]
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