Tzatziki and Tuna Sandwiches

The tzatziki and tuna sandwiches are a variation with a Mediterranean twist on the classic Italian tramezzino. Tzatziki is a typical Greek sauce made with yogurt and cucumber, which in this case is paired with tuna for a fresh and tasty contrast. Here is the recipe:

Ingredients

• 4 slices of sandwich bread
• 1 jar of Greek yogurt (about 150 g)
• 1 small cucumber
• 1 clove of garlic
• Salt to taste
• Pepper to taste
• A small bunch of fresh dill (or alternatively chives)
• 1 can of natural tuna (about 160 g)
• 1 tablespoon of extra virgin olive oil
• Juice of half a lemon

Preparation

1. Start by preparing the tzatziki: wash and dry the cucumber, then grate it with a coarse grater. Put the grated cucumber into a colander, sprinkle a little salt over it and let it rest so that it loses its watery juice for about 10-15 minutes.
2. In the meantime, peel and finely chop the garlic clove. Wash, dry and finely chop the dill.
3. Squeeze the cucumber to remove the excess water and place it in a bowl. Add the chopped garlic, dill, Greek yogurt, a pinch of pepper, a drizzle of extra virgin olive oil, and the lemon juice. Mix well until you have a smooth mixture and set aside.
4. Open the can of tuna, drain the oil or brine and put the tuna on a plate. Drain it well and then flake it with a fork.
5. Lay out the slices of sandwich bread and spread a uniform layer of tzatziki on each.
6. Distribute the flaked tuna over two of the four slices of bread.
7. Stack the slices of bread with the tuna on those with just tzatziki, forming the sandwiches.
8. Cut the sandwiches diagonally to form triangles, or leave them whole, according to your preference.

Note:

If you want an even richer version, you can add a few leaves of lettuce or radicchio for a crispy touch, or slices of tomato for an extra note of freshness.

Serve the tzatziki and tuna sandwiches fresh as a pleasant snack or as part of a light buffet. The combination of the creamy, fresh dressing with the flavorful tuna is always a winning match!

Curiosity

The tramezzino, born in Italy at the beginning of the 1900s, has become a staple item on the menus of bars and cafés. Its versatility makes it perfect for being stuffed with a variety of ingredients, from the simplest to the most sophisticated, and the tzatziki and tuna version is an example of how Italian cuisine can embrace international flavors, always giving them a unique touch.