Tinned tuna sandwiches

8 servings
30 min

How do you make canned tuna and egg sandwiches? Prepare the necessary ingredients.

Cut the baguette into even slices about 1. 5cm thick.

Place the baguette slices in a dry frying pan and dry on two sides over a lower-than-average heat until ruddy.

Transfer the resulting sandwiches to a plate and cool.

Peel the garlic clove. You can cut off a small petal from it to enhance its taste and aroma properties.

Rub the slices of bread with garlic on all sides.

You can proceed to cooking the filling. Transfer the canned tuna to a bowl along with the liquid. If the pieces are large, suppress them with a fork to the state of small pieces. I already had shredded tuna.

Cut the gherkins into small cubes. My cucumbers themselves were very small - smaller than my little finger, so I just cut them in circles.

Boil the egg hard-boiled, cool and peel. Grate the egg on a medium grater or cut into a small cube.

Put the boiled egg, canned tuna and pickled cucumbers in the salad bowl.

Mix the mass thoroughly. If necessary, salt and pepper.

Put 1-2 tablespoons of filling on the dried bread.

Garnish sandwiches with gherkins and cilantro and serve. It is better to lay out the filling on the bread immediately before serving to the table so that the baguette does not spread and remains crisp. Enjoy your meal!