Tuna and Anchovy Sandwiches
Breakfasts • European
Description
The key to a good mood and a successful day, in my opinion, is breakfast. Nutritious and delicious, it energizes, awakens, in a word, inspires us for the whole day! For the sandwiches, let's pour ourselves a cup of good Darjeeling tea — its refined musky, slightly astringent taste and floral aroma will be a wonderful addition to your morning.
Ingredients
- Canned tuna in its own juice 1 can
- Olives stuffed with lemon 12 pieces
- Salted anchovies in oil 2 pieces
- Shallot 1 piece
- Aged gouda cheese 4 slices
- Chicken Egg 2 pieces
- Green Butter 1 bunch
- Arugula 1 bunch
- Marinated cherries 4 pieces
- Courgette 1 piece
- Sourdough Bread 4 slices
- Mayonnaise to taste
- Meyer Lemon Juice to taste
Step-by-Step Guide
Step 1
Let's boil the eggs. In the meantime, drain the juice from the tuna can, finely chop a small shallot, olives, and anchovy fillets, add them to the tuna, season with mayonnaise, drizzle with lemon juice, mix everything, and set aside.
Step 2
Place the 4 slices of bread in a toaster or in an oven preheated to 340°F for 5 minutes. On the toasted bread, lay down the lettuce leaves, then the cheese slices, top with the eggs sliced into rounds, spread the tuna mixture on top, then add the sliced tomatoes and cucumber, and finish with a bit of arugula. Place another slice of bread on top.
Step 3
Cut the resulting sandwiches diagonally.
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