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Linda Rutkowski
Sandwich 'tonnato'
Sandwich with tuna, lemon mayonnaise, capers, white pistolets, lamb's lettuce, fennel, smoked chicken breast
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Ingredients
Directions
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Boil the eggs hard in 8 minutes and start to frighten under cold running water. Peel them and cut into slices.
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Meanwhile, drain the tuna and capers separately.
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Put the tuna and lemon mayonnaise in a high beaker and puree with the hand blender.
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Season to taste with pepper and salt and stir in the capers.
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Cut the stems and a small piece of the bottom of the fennel and cut the rest into wafer-thin slices.
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Halve the pistolets in the length and sate in succession with lamb's lettuce, fennel, chicken breast, egg and tuna sauce.
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Sprinkle with pepper, cover with the top of the roll and serve.
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Nutrition
635Calories
Sodium0% DV1.595mg
Fat45% DV29g
Protein66% DV33g
Carbs20% DV60g
Fiber12% DV3g
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