Tuna and Egg Sandwich
Prep:10 m
Cook:10 m
Total:20 m
Servings:1
Cuisine:Global
Course:Breakfast

Tuna and Egg Sandwich

Evelina

  

This isn’t even a recipe. It’s more of a public service announcement that tells everyone what I ate. Just so you know – because I know you want to. I am also happy to inform you that I had chips for dessert the other day. Ha.

For this sarnie, I used canned tuna in water. They say that tuna in water has more Omega-3, which I like. It also means I can use some extra fat – mayonnaise, for example. Tuna in oil tastes better, but I can’t add additional fat to it. I mean, I can, but I don’t want to.

I also couldn’t decide between cucumber and tomato, and there’s no way both of them will fit on the slice of bread. But I still used both. Likewise, I couldn’t decide between mayonnaise and some spread that should be butter with herbs. So, again, I used both. I think this sandwich is great for both breakfast and lunch.

Ingredients

  • 1 bread slice – it has to be dark, not your typical bread for toasting;
  • 1 pat of butter with garlic and herbs;
  • a few cucumber slices;
  • a few tomato slices;
  • 12 of a small can of tuna, drained well;
  • 1 teaspoon of mustard;
  • 1 teaspoon of mayonnaise
  • greens;
  • 1 egg;
  • salt and pepper

Steps:

  1. And here go the master-chef steps. Boil the egg. Toast your bread and butter it.
  2. Top with 4 slices of cucumber. Season with salt. Spread the mayo.
  3. Add the tuna. Top with tomatoes. Season with salt and pepper. Be generous.
  4. Add some mustard. Slice the egg, top your sandwich. Which is technically a tartine. Then sprinkle with greens. You’re done.

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