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Tuna club sandwich

Yield

servings

Scheduling

Preparation: approx. 25 minutes

Nutritional values (100 g or 100 ml)

energy: 810 kJ/195 kcal;

fat: 9.8 g, of which saturated 3.5 g;

carbohydrates: 17.5 g, of which sugars 2.6 g;

protein: 9.2 g; salt 1.3 g

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Recipe

Yield Recipe

Ingredients

160 g

tuna

70 g

gherkins

10 g

parsley, fresh

100 g

onions

120 g

eggs, boiled

160 g

sour cream (15% fat)

20 g

mustard, mild

6 g

table salt

1 g

pepper, black

220 g

tomatoes

40 g

cress salad

600 g

toast

80 g

bacon slices, smoked

100 g

cherry tomatoes

Production

Preparation

Pat the tuna dry with kitchen paper, place it in a bowl and flake it with a fork.

Finely chop the gherkins and parsley separately. Then mix together with the onions, eggs and tuna. Add the single cream and mustard. Season to taste with salt and pepper.

Cut the tomatoes into 12 slices. Wash the garden cress and drain well.

Toast the bread slices. Place two slices of toast on each of 2 plates. Spread 1/4 of the tuna mixture on each pair of slices, top each with 3 tomato slices and cover with another slice of toast. Sprinkle with cress, spread the remaining tuna mixture on top and finish with another slice of toast. Cut the club sandwiches diagonally in half with a bread knife.

Fry the bacon slices in a frying pan without adding any fat until crispy. Garnish each sandwich half with 1 slice of bacon and 1 cherry tomato using a sandwich skewer. Serve immediately.