Tramezzini al Tonno e Olive (Tuna and Olive Sandwiches)
Why this recipe works
- No-cook convenience: Canned tuna and a simple mayonnaise dressing make the filling fast to assemble without any cooking.
- Bright, savoury balance: Lemon juice and capers cut through the richness of the mayonnaise while adding a salty, tangy lift.
- Soft, creamy texture: Well-drained tuna mixes smoothly with mayonnaise, while chopped olives add small bursts of texture and flavour.
Get the most out of this recipe
Timing notes
- Chill before serving: A short chill helps the sandwiches hold their shape and makes the triangles easier to cut cleanly.
- Serve cold: Keep the tramezzini refrigerated until needed, especially when serving them outdoors or as part of a buffet.
Ingredient notes
- Drain the tuna well: Excess liquid can loosen the filling and soften the bread too quickly, so drain the tuna thoroughly before mixing.
- Adjust the lemon: Add lemon gradually and taste as you go; it should brighten the filling without making it sharp or watery.
- Keep the olives chunky: Roughly chopped olives give the filling more character than finely minced ones.
Common mistakes
- Avoid a loose filling: If the mixture feels wet, fold it gently and avoid adding more lemon until the texture is creamy but spreadable.
- Spread evenly to the edges: An even layer helps the sandwiches press together neatly and prevents thick pockets of filling from making the bread collapse.
- Do not leave them warm: Because the filling contains tuna and mayonnaise, store the sandwiches covered in the fridge and serve them chilled.
Authenticity notes
- Classic tramezzini shape: Tramezzini are typically served as soft, crustless triangles, often chilled rather than toasted.
- Simple Italian-style filling: Tuna, mayonnaise, capers and olives give the sandwich the creamy, briny flavour often associated with Italian bar snacks and light lunches.
Equipment you'll need
Ingredients
Instructions
- Drain the tuna well, then tip into a mixing bowl and break it up with a fork. Add the mayonnaise, capers and a squeeze of lemon juice, then mix until creamy. Season with black pepper and adjust with a little more lemon juice if you want it brighter.
- Roughly chop the black olives, then fold them through the tuna mixture so they stay a little chunky. Taste again and add another pinch of black pepper if needed.
- Lay out the bread and spread the filling evenly over 4 slices, taking it right to the edges. Top with the remaining slices and press gently to seal. Trim the crusts if you like, then cut each sandwich into neat triangles.
- Cover and chill the tramezzini for 10 minutes so they slice cleanly and stay soft. Serve chilled.
Recipe notes
Tips
- For the neatest triangles, chill the assembled sandwiches before cutting and use a sharp bread knife with a gentle sawing motion.
- If serving at a picnic, keep the tramezzini in a cool bag and eat within 2 hours of removing from the fridge.
- If you are pregnant, elderly, or immunocompromised, choose tuna and mayonnaise from reputable sources and keep the sandwiches properly chilled.
Substitutions
- Replace Mayonnaise with avocado-oil-mayonnaise for a slightly lighter, cleaner flavour.
- Replace Black pitted olives with green-kalamata-pitted-olives for a fruitier, sharper olive note.
- Replace Lemon with lime for a more aromatic citrus edge.
Storage
- Refrigerate up to 1 days
- Store in an airtight container in the fridge and eat within 24 hours for the best texture. If the bread starts to dry, let the sandwiches sit at room temperature for 5 minutes before serving.
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Recipe overview
- Servings: 2 servings
- Total time: 25min (15min active)
- Difficulty: Easy
- Cuisine: Italian
-
Allergens:
Fish Gluten Wheat
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