Tuna Tramezzini

Ingredients for 4 servings:

• 2 m.-sized eggs
• 1 can of tuna, natural
• 2 sprigs of oregano, fresh
• 1 m.-sized onion(s)
• 3 tbsp mayonnaise
• 3 tbsp yogurt
• 2 tbsp lemon juice
• ½ small cucumber(s)
• 12 slices of toast (sandwich)
• salt and pepper

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Boil the eggs for about 8 minutes, then rinse and peel them. Allow the tuna to cool. Drain the tuna and shred it. Rinse the oregano and shake it dry, pick off the leaves and chop them. Peel and finely chop the onion, add it to the tuna and mix with the mayonnaise, yogurt and lemon juice. Season with salt and pepper. Slice the cucumber. Remove the crusts from the toast and toast them, then slice the eggs. Spread the tuna cream on 8 slices of toast, top 4 of the spreads with cucumber and 4 with egg. Stack one egg slice, one cucumber slice and one bare slice of toast together. Cut the tramezzine diagonally in half and serve with lettuce leaves, if desired. They can also be kept warm in the oven at low heat.