Tramezzini with Tuna, Egg and Capers

What you need

• 3 large eggs
• 200 g (7 oz) canned tuna in olive oil, drained
• 4 tbsp mayonnaise
• 1 tbsp small capers, rinsed and chopped
• 2 anchovy fillets, optional, finely chopped
• 1 tsp lemon juice
• 8 slices soft white sandwich bread, crusts removed
• 30 g (2 tbsp) butter, softened
• 1 handful watercress, or rocket
• salt and black pepper, to taste

Method

Restated from the original video

1. 1

   Lower the eggs into a pan of boiling water and cook for 9 min. Cool them under cold running water, then peel and slice them.

2. 2

   Mash the tuna in a bowl with the mayonnaise, capers, anchovy and lemon juice. Season with salt and pepper.

3. 3

   Lay out the bread and spread each slice thinly with butter right to the edges.

4. 4

   On four of the slices, lay the egg slices in an even layer, then spread over the tuna mixture and top with watercress.

5. 5

   Cover with the remaining bread, buttered side down, and press gently so the sandwiches hold together.

6. 6

   Wrap the sandwiches in a lightly damp cloth and chill for 10 min so they firm up and are easier to cut.

7. 7

   Cut each sandwich on the diagonal into two triangles and serve cold.

Imported from gourmettraveller.com.au. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.