I felt a bit tired of my typical lunches the other day and thinking about what to cook other than one of my „usuals“, I happened to remember a very lovely tuna and caper tramezzini sandwich that I had a few years ago in a small Italian cafe in Berlin-Friedrichshain. – Italian cuisine truly masters the art of throwing together no more than 3 or 4 ingredients and producing an unworldly good meal from it and this recipe is no exception. Serve with a fresh tomato salad on the side.
Ingredients (serves 2-3):
For the tramezzini:
- 90 grams of soft butter
- 150 grams of canned tuna in olive oil
- 2 anchovy fillets, finely chopped
- Zest of 1 lemon
- 1.5 tablespoons of capers, roughly chopped
- sea salt
- freshly ground black pepper
- 1/4 bunch of flat-leaf parsley, finely chopped
- Slices of tramezzini bread (alternatively white toast bread, crust cut off)
For the tomato salad:
- 250 grams of Italian grape tomatoes (or any other type of aromatic tomato), halved
- 2 tablespoons of extra virgin olive oil
- Dash of limoncello
- 1 teaspoon of white wine vinegar
- salt, freshly ground pepper
- 1 tablespoon of roughly chopped fresh basil
Preparing the tramezzini:
- Beat the butter using an electric mixer for several minutes until it is very light and creamy.
- Drain the tuna, oil reserved.
- Add one tablespoon of the tuna oil to the butter and mix well.
- Use a spatula to fold in the tuna, anchovy fillets, lemon zest and the capers.
- Season with sea salt and plenty of black pepper to taste.
- Finally, fold in the parsley.
- Spread onto a slice of bread and cover with another slice of bread. (Optionally, lightly toast the bread first depending on your preference.) Cut into two triangles.
Preparing the tomato salad:
- Tip the tomatoes into a bowl.
- Drizzle with olive oil, a generous dash of limoncello and the white wine vinegar.
- Season with salt and freshly ground pepper to taste.
- Fold in the basil.