This hearty tuna and egg sandwich is a quick, protein-rich lunch that still feels comforting. Creamy tuna, chopped egg, and cool cucumber come together on crisp, golden toast for a satisfying bite every time. For another easy egg idea, try our Avocado and Egg Breakfast Sandwich, and for a lighter seafood lunch, see the Tuna Salad with Avocado.
Ingredients
- 2 slices whole-grain toast bread
- 100 g (about 1/2 cup) tuna in its own juice, drained
- 2 eggs
- 1/2 cucumber
- 30 g (2 tbsp) cream cheese
Instructions
- Boil the eggs for 7 minutes, cool, and chop.
- Dice the cucumber finely. Mash the tuna, eggs, cream cheese, and cucumber together with a fork.
- Toast the bread on both sides until crisp, spread with the filling, top with the second slice, and cut into triangles.
Tips
- Drain the tuna well so the filling stays thick and spreadable.
- Toast the bread just before serving to keep it crisp.
- Chill the filling briefly for a cleaner cut and a cooler sandwich.
Nutrition (per 100 g): 140 kcal, protein 11 g, fat 6 g, carbs 9 g.
A simple, filling sandwich for busy weekdays and packed lunches. For food-safety basics on eggs and canned tuna, see USDA, and find more sandwich inspiration at Allrecipes.