Tuna, Tomatoes and Mayonnaise Sandwich


for 4 servings
4 short baguettes
for 4 servings
4 crisp baguette-type rolls
4 x 80g cans Rio Mare Tuna in Extra Virgin Olive Oil
120g mayonnaise
2 firm tomatoes
a few lettuce leaves

Stampa Ricetta

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Product used

Tuna in Extra Virgin Olive Oil



    1. Cut the baguettes in half and toast crust-side upwards over a red hot grill or frying pan. Slice the tomatoes and tear the lettuce leaves.

    2. Spread the bottom halves of the rolls with the mayonnaise. Top with a few slices of tomato, the drained tuna and the lettuce leaves.

    3. Close the sandwiches and serve.

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