Tuna & egg tramezzino from Polpo: A Venetian Cookbook (of Sorts) (page 97) by Russell Norman

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Smokeydoke on December 02, 2016

    This is a basic tuna sandwich recipe. It's tasty. I tried doing the egg in the middle, but it didn't slice correctly, so I ended up mashing it into the tuna spread. Therefore, I couldn't get a great photo like the one in the book. The red onions were a bit strong, next time I'll either soak them in water first or add less then called for.

  • westminstr on April 13, 2015

    Facing the last of some hardboiled eggs and homemade mayo leftover from Easter, and with a can of tuna in the larder, I decided to make this sandwich for lunch. No fluffy soft white bread around, so I used our regular whole grain sandwich bread and sliced the egg rather than leave it whole. This was a decent tuna sandwich but nothing spectacular. It could have used a bit more mayo but I only had a little bit left.

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