An easy recipe to make tuna and onion Venetian sandwiches

In spring and summer, sandwiches are a key part of our family diet: they are good with a wide range of fillings (you remember the ones we previously made with bresaola and caprino cheese?) but my favourite is the one I would like to present today, made with a tuna paste, and an onion julienne produced by my friends at Happy Mama – they know exactly what they are talking about when it comes to sauces, creams and jams, offering us exceptional tastes. Venetian sandwiches – how to make them? What is the difference between a Venetian sandwich and a normal sandwich? The filling. To make the traditional Venetian sandwiches, the filling is placed inside in such a way as to make a clearly-visible dome. They are not flat, but shaped like little hills. How to make these sandwiches? Place your filling in the centre of your sandwich bread slice, a nice dollop of filling placed along the diagonal. Cover with your second slice, and press down the edges, leaving the middle with the filling as it is. Cut diagonally to get two triangles swollen in the middle so that you can use the classic filling dome.

Ingredients:
6 slices of sandwich bread
250gr tuna
60gr of Happy Mama Onion Julienne Compote
2 tablespoons of mayonnaise
1 teaspoon of chopped chives
salt and pepper, to taste

Method: drain your tuna well, and add it together with the julienne onion compote, mayonnaise and chopped chives in a pot. Mix it all well together with a teaspoon. Taste for salt and pepper, and leave in the fridge for 15 minutes covered with cling-film. Spoon your chilled filling into the middle of three of your bread slices, cover each with another slice of bread, and press gently down to ensure that the filling spreads out well.

tramezz2.jpgtramezz3.jpgtrmezz1.jpg