Sandwich with tuna and olives
Tramezzino con tonno e olive
Street food
The classic Venetian tramezzino with tuna, mayonnaise, olives, and a hard-boiled egg: the quintessential Italian white sandwich.
The tramezzino is the quintessential Italian sandwich, invented in Turin in 1925 by the Mulassano restaurant. The word was coined by Gabriele D'Annunzio as an Italian alternative to the English "sandwich." The tuna and mayonnaise tramezzino is the most classic: soft crustless white bread, generously filled with a creamy filling. In Venice, tramezzini are an essential tradition in bacari, cut into triangles and stacked in the window. Homemade mayonnaise (or a good commercial one) is essential for quality.
Instructions
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3 steps · natural Italian voice
Prepare the tuna filling
Drain the tuna from the oil. Mix with the mayonnaise until creamy. Add the olives. into rounds. Season with salt to taste and pepper.
Assemble the sandwiches
Spread the tuna filling on 4 slices of bread. Arrange the hard-boiled egg slices and a few lettuce leaves on top. Cover with the other 4 slices. Press lightly.
Cut and serve
Cut each sandwich diagonally into a triangle (the classic cut). Serve immediately or store in the refrigerator wrapped in foil. plastic wrap for a few hours.
Chef's Tips
The bread must be very soft and crustless: this is the hallmark of a tramezzino. A generous amount of mayonnaise is essential: a "dry" tramezzino is not a tramezzino.
Ingredients
- 8 slices of white sandwich bread (without crust)
- 1 can of quality tuna in oil
- (3 tbsp) 3 tablespoons of mayonnaise
- (1.76 oz) 50 g pitted green olives into rounds
- 2 hard-boiled eggs, sliced
- Salt, pepper
- Lettuce leaves
- Sliced cucumber
⚠️ Automatic ingredient-based detection. Always check product labels.
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