Asparagus, tuna and egg sandwich

by Paula Casimiro
Even when we are short on time, some simple cares are enough to make an ordinary sandwich become more interesting. Renew the usual tuna and egg sandwich adding a thin layer of mustard, grilled asparagus and thinly sliced red onion. It doesn’t give a lot more work than boiling and peeling the egg and open the can of tuna and is much tastier.

Have a great day and enjoy your sandwich!
Tuna, egg and asparagus sandwich

Asparagus, tuna and egg sandwich

serves 1

Prep time:

Cook time:


  • Egg: 1
  • Asparagus spears: 6 to 8
  • Baguette (or other bread of your choice): 1
  • Can of tuna: 1
  • Red onion: some slices
  • Mustard: 1 tablespoon
  • Salt and freshly ground black pepper, to taste



  1. Boil the egg for 6-8 minutes, 10 if you prefer a well done yolk.
  2. While the egg is cooking, take each of the asparagus spears and bend it slightly until the lower end breaks. Heat a grill over medium-high heat and cook the asparagus for 3-4 minutes, turning them occasionally. Season with salt and freshly ground black pepper.
  3. Open the baguette and spread the mustard over one side. Arrange the asparagus an, on top, the red onion slices, drained tuna and egg cut into slices. Season with salt and freshly ground black pepper.



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