Tuna and Cucumber Sandwiches
The very small cucumbers preserved in vinegar used in this recipe are readily available in Italian delicatessens.
210 g/7 oz canned tuna in oil or brine, drained
30 g/1 oz small cucumbers in vinegar, drained
1 tbsp capers in vinegar, drained
1 egg yolk
50 gr can anchovy fillets, drained
3 tbsp extra virgin olive oil
6 lettuce leaves
12 slices Pane Bianco, or shop-bought white bread
Put the tuna, cucumbers, capers, egg yolk, anchovy fillet and olive oil in a food processor and process until smooth and creamy. Set aside. Trim the lettuce leaves to the size of the bread slices.
Spread the tuna mixture on top of 6 slices of bread and then top with the lettuce. Top with the rest of the bread and press lightly together. Cut each sandwich in half. Arrange on a platter and serve.
Makes 12 halves.