Name: Tuna spread with egg and cucumber (for open-faced sandwiches)
Total time: 25 min
Yield: 6 servings
Ingredients: 160 g tuna in its own juice (1 large can, drained); 2 hard-boiled eggs; 80 g pickled cucumber (finely chopped); 80 g mayonnaise; 60 g plain yogurt (ideally thick); 10 g full-fat mustard (about 1 tsp); 10 g red onion or spring onion (optional, finely chopped); 5 ml lemon juice (optional); salt to taste pepper to taste

Tuna spread with egg and cucumber (for open-faced sandwiches)

Tuna spread with egg and cucumber is the kind of “safe bet for open-faced sandwiches” you can make at the last minute and it will still taste like it came from a buffet at a great party — only a better homemade version. Tuna adds protein and heartiness, the egg softens the flavor and the cucumber freshens it so the spread isn’t heavy. It’s creamy but still has texture, so it holds on bread and doesn’t get soggy. And best of all, a few common ingredients make a spread that works on rolls, toast and sandwich loaf slices.

⏱ 25 min● easy♨ 6 servings

Step by step

Instructions

0 z 7

1Step 1If your eggs aren’t ready yet, put them in cold water, bring to a boil and cook for 9–10 minutes hard-boiled. Then cool them in cold water, peel and let cool – it’s better to add cold eggs to the spread, not hot ones.
2Step 2Open the tuna, drain the liquid and put it in a bowl. Use a fork to lightly “tear” it into smaller pieces. You don’t want a mash, more of a fine texture so the spread feels substantial.
3Step 3Chop the pickles finely. If they’re very juicy, you can squeeze them lightly in your hand or through a sieve – the spread will then be less watery and will hold better on a sandwich.
4Step 4Grate the eggs coarsely or chop them with a knife into small cubes. Add them to the tuna along with the pickles. If you add onion,
5Step 5Add the mayonnaise, yogurt and mustard. Stir everything with a spoon or fork so the ingredients combine into a creamy spread. If you want a fresher taste, squeeze in some lemon juice.
6Step 6Taste and adjust salt and pepper. Be careful with the salt – tuna and pickles are often salty. If the spread is too thick, add a tablespoon of yogurt. If it’s too thin, add a bit more egg or tuna (or let it sit in the fridge for 15 minutes to firm up).
7Step 7Ideally let the spread rest in the fridge for 20–30 minutes. The flavors will meld and it will be easier to spread. Then smear it on a loaf for open-faced sandwiches, rolls, or toast. Top with a slice of cucumber, egg, a piece of pepper, or just a pinch of chives – simple, but it immediately looks festive.

Kitchen tip

For open-faced sandwiches it's important the spread isn't watery. The biggest culprit is usually the pickle – if you squeeze it lightly after chopping, you'll keep a nice firm consistency and the sandwiches won't go soggy after an hour. If you're making them for a party, spread them just before serving.

Customize this recipe

Variants and alternatives

Lighter version: use less mayonnaise (for example 40 g) and more yogurt (for example 100 g). The taste will still be good but the spread will be lighter. More “sandwich-like”: add a tablespoon of spreadable butter or Lučina instead of part of the mayonnaise – the spread will be even creamier. Spicy variant: add a pinch of chili or a few drops of hot sauce. Great when serving snacks with beer. With corn: stir in a few tablespoons of corn – kids often love it and the spread becomes sweeter and milder.

Approximate per serving

Nutritional values

Energie~260 kcalProteins~17 gSacharidy~4 gTuky~20 g

Tuna spread with egg and cucumber (for open-faced sandwiches)

Instructions

Variants and alternatives

Nutritional values

Save this recipe for next time.

Similar recipes

Homemade muesli bars with apple and raisins for a school snack

Carrot and pumpkin purée with potato for little ones in under 20 minutes

Homemade hot chocolate from cocoa and milk in 10 minutes

Write a comment Cancel reply

Instructions

Variants and alternatives

Nutritional values

Save this recipe for next time.

Similar recipes

Homemade muesli bars with apple and raisins for a school snack

Carrot and pumpkin purée with potato for little ones in under 20 minutes

Homemade hot chocolate from cocoa and milk in 10 minutes

Write a comment Cancel reply

Cook without ads ✨