Tuna and asparagus sandwich

by Paula Casimiro
Paula Casimiro Photography

Even when we have little time, some simple care is enough to make any sandwich much more interesting. Renew the usual tuna and egg sandwich, adding a thin layer of mustard, grilled asparagus and thin slices of red onion. It doesn’t take much more trouble than cooking and peeling the egg and opening the can of tuna and it is much more tasty.

Tuna and asparagus sandwich

1 egg
6 asparagus
1 baguette (or other bread of your choice)
1 can of tuna
Some slices of red onion
1 tablespoon mustard
Salt and freshly ground black pepper, to taste

  1. Boil the egg for 6 to 8 minutes, 10 if you prefer a well-cooked yolk.
  2. While the egg is cooking, take each of the asparagus and fold it until it breaks on the lower, tougher end. Heat a grill or skillet over medium-high heat and cook the asparagus for 3 to 4 minutes, turning them from time to time. Season with salt and freshly ground black pepper.
  3. Open the baguette and spread mustard over one side. Arrange the asparagus and, on top, the red onion slices, the drained tuna and the sliced egg. Season with salt and freshly ground black pepper.

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