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Italian tuna and artichoke tramezzini

Italian tuna and artichoke tramezzini

Total Time
10 min
10 min
These crustless sandwich triangles are classic Italian café fare and a great way to elevate canned tuna.


Low-fat mayonnaise

1 tbs

Capers, rinsed, drained

2 tsp, chopped

Dijon mustard

1 tsp

Fresh lemon rind

½ tsp, finely grated

Tuna, canned in springwater, drained

1 185g can, flaked

Artichoke hearts, canned, rinsed, drained

4 whole, chopped

White bread

4 slice(s), (4 x 35g slices), crusts removed, (see tip)

Boiled egg(s)

2 medium, thinly sliced


  1. Mix mayonnaise, capers, mustard and lemon rind in a small bowl. Season with salt and pepper. Stir in tuna and artichokes.
  2. Divide tuna mixture between 2 slices of bread and spread evenly. Top with egg slices. Cover each with 1 slice of bread. Cut each sandwich diagonally in half, wrap in baking paper and place in a lunch box.


TIP: To avoid waste, reserve bread crusts and make croutons to add a crunchy kick to your salads (see page 24). Cut reserved crusts into 1cm pieces, spread over a baking tray and lightly spray with oil. Bake in a 200°C preheated oven for 6-8 minutes, until crisp and golden.