Recipes › Sandwich › Tuna and Egg Tramezzino Recipe

Tuna and Egg Tramezzino Recipe

Recipe by Pedro M. A. Neves

The tramezzino is a classic Italian crustless sandwich that originated in Turin and has become a beloved quick lunch throughout Italy. This tuna and egg version combines creamy hard-boiled eggs, quality canned tuna, and fresh vegetables layered between soft white bread with a light mayonnaise spread. Perfect for a light lunch, picnic, or afternoon snack, this simple sandwich delivers authentic Italian flavors in every bite.

Ingredients

• 2 eggs
• 100g (3.5 oz) canned tuna in water, drained
• 3 tablespoons (45 ml) mayonnaise
• 4 slices soft white bread (crusts removed)
• 2 leaves fresh lettuce
• 4 slices ripe tomato (about ¼ inch thick)
• 1 tablespoon (10g) capers, finely chopped
• 1 teaspoon fresh lemon juice
• Salt and black pepper to taste
• 2 slices provolone or ham (optional)

Instructions

1. Bring a small pot of water to boil. Gently lower the eggs into the boiling water and cook for 10 minutes until hard-boiled. Transfer to an ice bath to cool completely.

2. Once cooled, peel the hard-boiled eggs and cut them into small cubes. Place in a mixing bowl.

3. Drain the canned tuna thoroughly by pressing it gently against the inside of the can with a fork. Add the drained tuna to the bowl with the eggs.

4. Add mayonnaise, capers, lemon juice, salt, and pepper to the tuna and egg mixture. Stir gently until well combined, being careful not to break up the egg pieces too much.

5. Lay out one slice of bread on a clean surface. Spread a thin layer of mayonnaise on the bread if desired. Layer lettuce, then half of the tuna-egg mixture, then tomato slices on top.

6. Place a second slice of bread on top of the filling, pressing gently. Repeat the layering process with the remaining two bread slices and filling to create a second sandwich.

7. Using a sharp serrated knife, remove the crusts from all four edges of each sandwich by making clean cuts. Wipe the knife between cuts for neat edges.

Substitutions

• Use canned chickpeas instead of tuna for a vegetarian version, mashing them slightly and adding a pinch of garlic powder
• Replace mayonnaise with Greek yogurt mixed with a touch of Dijon mustard for a lighter spread
• Substitute hard-boiled eggs with soft mozzarella slices for a creamier texture
• Use gluten-free bread to accommodate dietary restrictions while maintaining the tramezzino tradition

Tips

• Prepare the tuna-egg filling just before assembly to keep the bread from becoming soggy; the mixture will release moisture over time
• Cut the sandwich diagonally into triangles for the traditional tramezzino presentation, which also makes it easier to eat
• Chill the assembled sandwich for at least 15 minutes before serving; this helps the filling set and the flavors meld together

The tramezzino originated in Turin in the 1920s and became the quintessential grab-and-go sandwich in Italian culture, particularly in Northern Italy where it remains a staple at bars and delis. The removal of crusts and the soft white bread distinguish it from other sandwiches, making it delicate enough to eat standing up without mess.

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