Italian tuna sandwich

Prepare the ingredients.

Put eggs, covered with water, in a saucepan and bring to the boil. After 8 minutes, turn off the flame: the eggs will be hard-boiled.

Peel them, pass under running water to remove any shell residues, cut into slices and salt lightly.

Drain tuna from the preserving oil and chop it coarsely.

Shred mozzarella with hands.

Wash lettuce and dry with paper towels, cut tomatoes into thin slices, put both in a bowl and dress with a drizzle of oil and a pinch of salt.

Prepare the mayonnaise.

Divide yolks from whites.

Put egg yolks in a tall, narrow container. Combine washed and well dried basil leaves, juice of half a lemon and sunflower oil.

Take an immersion blender and blend continuously by raising and lowering it so that basil mayonnaise starts to whip. Continue to whisk until mayonnaise is well whipped.

Season with salt and mix. Basil mayonnaise is ready.

Prepare the baguette.

Cut baguette into 4 equal pieces, split each piece in half with a serrated knife.

Pour a drizzle of extra virgin olive oil into a pan, heat, place slices of bread on the cut side until they are golden brown (about 1 minute). Be careful not to burn. When they're ready, remove from the heat and arrange on a cutting board for filling.

For each sandwich, roll out a slice of bread with the crust facing down. Spread one half with 2 tablespoons of basil pesto and the other half with a thin layer of basil mayonnaise.

Fill the sandwich. 

On top of basil pesto add roughly chopped tuna, then a layer of tomatoes, followed by a layer with cut boiled eggs, a layer with salad and finally buffalo mozzarella.

Season lightly with a balsamic vinegar glaze and a drizzle of extra virgin olive oil.

Your simple but delicious Italian tuna sandwiches are ready.