Italian tuna and artichoke tramezzini
Capers, rinsed, drained
2 tsp, chopped
Fresh lemon rind
½ tsp, finely grated
Tuna, canned in springwater, drained
1 185g can, flaked
Artichoke hearts, canned, rinsed, drained
4 whole, chopped
4 slice(s), (4 x 35g slices), crusts removed, (see tip)
2 medium, thinly sliced
- Mix mayonnaise, capers, mustard and lemon rind in a small bowl. Season with salt and pepper. Stir in tuna and artichokes.
- 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.