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.

Sanni

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

Preparation:

Preparing the tramezzini:

1. Beat the butter using an electric mixer for several minutes until it is very light and creamy.
2. Drain the tuna, oil reserved.
3. Add one tablespoon of the tuna oil to the butter and mix well.
4. Use a spatula to fold in the tuna, anchovy fillets, lemon zest and the capers.
5. Season with sea salt and plenty of black pepper to taste.
6. Finally, fold in the parsley.
7. 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:

1. Tip the tomatoes into a bowl.
2. Drizzle with olive oil, a generous dash of limoncello and the white wine vinegar.
3. Season with salt and freshly ground pepper to taste.
4. Fold in the basil.

Enjoy!