Non-VegetarianVeneta cuisine Street Food

Tramezzini Veneziani

Name: Tramezzini Veneziani
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Cuisine: Veneta
Ingredients: 250 g pane per tramezzini; 200 g canned tuna in olive oil; 3 large Eggs; 140 g Mayonnaise; 20 g capers in brine; 30 g pickled gherkins; 1 pinch freshly ground black pepper

Plump, crustless white sandwich triangles packed with tuna, boiled eggs, and rich mayonnaise, featuring Venice's signature domed centre.

🇮🇹Italy· Veneto

Prep: 20 min
Cook: 10 min
Total: 30 min
Servings: 4
Difficulty: Easy
Calories: 390 kcal

Ingredients

0 of 7 gathered

Servings

250 g pane per tramezzini — crustless soft white sandwich bread, 8 square slices
200 g canned tuna in olive oil — drained weight
3 large Eggs — fresh free-range
140 g Mayonnaise — rich whole-egg style
20 g capers in brine — rinsed, drained, and finely chopped
30 g pickled gherkins — finely chopped cornichons
1 pinch freshly ground black pepper — to taste

Equipment

•Small saucepan
•Mixing bowl
•Fork
•Sharp serrated knife
•Damp clean cloth

Nutrition

Per serving, approximate

Calories: 390 kcal
fat: 22 g
carbs: 32 g
fibre: 2 g
protein: 18 g
calories: 390 kcal

Instructions

1
Place the eggs in a small saucepan of boiling water and cook for 9 minutes.
2
Cool the eggs in iced water, peel them, and chop them into bite-sized pieces.
3
Flake the drained tuna into a mixing bowl using a fork.
4
Add the chopped eggs, capers, chopped gherkins, black pepper, and mayonnaise to the bowl.
5
Gently fold the mixture together until well combined but not completely mashed.
6
Lay four slices of crustless white sandwich bread flat on a clean chopping board.
7
Mound the filling generously in the centre of each slice, leaving a narrower border.
8
Top with the remaining bread slices and gently press the edges to seal the domed mound.
9
Cut each sandwich diagonally from corner to corner with a sharp serrated knife to yield distinct triangular domes.

Chef's tips

Keep the bread moist by covering the assembled tramezzini with a clean, slightly damp cotton tea towel until serving. Heap the filling into a tall rounded mound in the middle so the cut sandwiches display Venice's famous swollen belly shape.

Ingredient substitutions

pane per tramezzini → soft, crustless white sandwich bread slices
canned tuna in olive oil → cooked small lagoon prawns mixed with pink cocktail sauce

Storage

Store tightly wrapped in cling film or covered under a damp cloth in the refrigerator for up to 24 hours.

Reheating

Do not reheat; serve cool or rested at room temperature.

Common mistakes to avoid

•Spreading the filling evenly flat instead of mounding it in the centre to achieve the signature bulging shape.
•Using dry bread that cracks along the top when pressed over the plump filling.

Serving suggestions

Serve at room temperature alongside a classic Venetian Select spritz or a small glass of chilled white wine.Arrange on a ceramic counter platter for a traditional bàcaro-style cicchetti aperitivo.