Ingredients
Quantities for 4 portions
Check ingredients as you prepare them. Changing portions resets the checks.
Method
- Boil the eggs in boiling water for 9 to 10 minutes, cool them immediately under cold water, peel and chop coarsely.
- Drain and weigh 255 g of canned tuna, flake it with a fork and mix with the chopped egg, the finely chopped onion and the Greek yoghurt; season with 1 tsp salt and 1 tsp pepper and stir until the filling comes together.
- Split the rolls and line the base with 2 to 3 washed and well-drained lettuce leaves.
- Divide all the filling evenly between the four rolls.
- Close and serve.
Shopping tip
The tuna weight is after draining. Boil and cool the eggs before mixing the filling.
Where it fits in your week
Quick enough for a weeknight.
Based on the cook time and portions the recipe states.
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About this page
The photograph is AI-generated and illustrates the dish. It is not a record of a cook we carried out.
Times, portions and protein per portion are the recipe author's estimates, not laboratory measurements.