Tuna paste for sandwiches

I will have tuna paste for sandwiches from Italian cuisine, so its composition is quite strange for a Slav: it combines fish with meat (in this case, ham, but it can be any kind of cold meat). Since Italian cuisine grew out of Roman cuisine, for them, on the contrary, this is an absolutely normal move. You are also in no hurry to say: “Ugh, how is that possible?!” I have made dishes using this combination of flavors several times in Russia, and everyone LOVED it. So fish and meat only causes dissonance in the brain; but the mouth likes this combination, for it it is harmonious.

How to make sandwich pasta from canned tuna? In principle, it’s quite simple - you need to grind the tuna and eggs into a paste in a blender. But the most important thing in my recipe is the additives: ham and capers. Again, don’t rush to say: “Ha! Here’s another thing, capers! I never had them in my life.” No capers - take pickled cucumber, it will turn out quite decent too, I did it that way too. It’s just that in some places in Italy caper trees grow wonderfully, but pickled cucumbers are difficult to grow. Such a poor, unfortunate country with a terrible climate - cucumbers turn into raisins, you have to preserve flower buds instead.

Eggs should be boiled and cooled. Those. They should be cooked at least 1 hour before preparing the tuna paste for sandwiches. And the easiest way is to use, say, yesterday's, which were cooked for some completely different dish. The tuna sandwich paste itself is prepared in a matter of minutes, but it needs to be allowed to sit for about half an hour before use. So my advice is to just prepare this dish ahead of time, no matter what meal you plan to eat it for.

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