This recipe arrives on 24/09/2026
Back to recipesTuna Spread
- 6 large slices of soft sandwich bread
- 9 medium eggs
- 3 vine tomatoes
- Orco Tuna Sauce
- Lettuce
- Extra virgin olive oil
- Salt
The secret of a Venetian tramezzino is a generous filling in the middle: don't spread it out to the edges, pile it into the centre so the bread domes over it.
Start with the eggs: boil them for 8 minutes, then transfer them straight into iced water to stop the cooking and peel them.
Mash them with a fork to a coarse mixture, then add a generous spoonful of Orco Tuna Sauce and stir until well combined.
Slice the tomatoes and season them lightly with oil and salt.
Spread a thin layer of Tuna Sauce over each slice of bread. On half of the slices, arrange a few lettuce leaves, the tomato slices and a generous spoonful of the egg filling.
Top with the remaining slices, press the edges lightly to get the typical domed shape, then cut in half diagonally and serve.
