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Victoria's sandwich

Method

  • Combine the tuna with a decent amount of mayonnaise, seasonings and spring onion. Set aside.
  • In another bowl, mash the hard boiled eggs with a good spoon of mayonnaise and seasonings.
  • Cut the loaf of bread in 4 slices lengthways. Place the bottom 'slice' of bread on the workbench and generously smear with the tuna. Then top with another piece of bread and layer with cucumber, a sprinkling of salt and a generous amount of salmon. Top with another piece of bread and layer with the egg mayonnaise and lettuce.
  • Then place the last piece of bread on top and tightly wrap the whole thing in plenty of plastic wrap. Refrigerate for at least 1 hour, before slicing into 4-6 pieces and serving with plenty of serviettes.

Ingredients

  • 180 gm canned tuna in olive oil, drained well
  • mayonnaise
  • sea salt & freshly ground pepper
  • 1-2 spring (green) onions, shredded
  • 4-5 eggs, medium-hard boiled & peeled
  • 1 uncut white sandwich loaf
  • 1 telegraph (continental) cucumber, peeled & very finely sliced
  • slices of smoked salmon
  • crisp iceberg lettuce leaves

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 cup250 ml
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    1 lb450 gm