Egg and Tuna Sandwich Spread Recipe
Egg and tuna spread is a quick and filling topping for bread, often served for Polish breakfasts and suppers. It combines the delicacy of eggs with the distinct flavour of fish, and a bit of pickled or canned cucumber adds character. Perfect for everyday sandwiches and party platters.
This spread is quick to make, uses pantry staples and delivers a satisfying, protein-rich topping that works for everyday meals and entertaining alike.
Chef's tips
Do not skip draining the tuna and cucumbers well – this is key to getting the right, spreadable consistency. Adjust the amount of mustard to your taste for a milder or more pronounced flavour.
How to serve
Serve on slices of crusty bread, toast or baguette. It also works well as a filling for party sandwiches or stuffed into halved hard-boiled eggs.
Ingredients
- eggs hard-boiled - 4 piece
- canned tuna in brine about 150 g drained - 1 can
- pickled or canned cucumber medium, finely chopped - 2 piece
- mayonnaise - 2 tablespoon
- yogurt for a lighter texture, can be replaced with mayonnaise - 1 tablespoon
- mustard e.g. Sarepska or mild - 0.5 teaspoon
- chives finely chopped - 2 tablespoon
- salt and pepper to taste
Preparation
- Place the eggs in a pot, cover with cold water, bring to a boil and cook for 8–9 minutes from the moment the water starts boiling to get hard-boiled eggs. Then rinse with cold water, cool and peel.
- Chop the boiled eggs finely with a knife or grate on a coarse grater.
- Drain the tuna thoroughly and flake it with a fork in a bowl.
- Cut the cucumbers into very small cubes and squeeze out excess liquid so the spread is not too runny.
- Add the chopped eggs, cucumbers, mayonnaise, yogurt, mustard and chopped chives to the bowl with the tuna.
- Mix everything thoroughly with a fork until well combined. Taste and season with salt and pepper.
- If the spread seems too thick, add a little more yogurt or mayonnaise. If it is too runny, add one extra egg or a tablespoon of finely chopped cucumbers.
- Chill the spread in the fridge for at least 15 minutes to let the flavours develop.
Storage
No storage information available for this dish.
This is one of my go-to recipes when I need something quick for unexpected guests – it comes together in minutes and always disappears from the table.
