Egg and Tuna Salad Sandwich

Fill a pan with cold water and add the eggs. Bring the water to a boil over medium heat and then cook the eggs for 10–12 minutes. Transfer the boiled the eggs to a bowl and let cool. Then peel and cut into fourths.

In the meantime, wash the tomato and lettuce leaves. Slice the tomato and tear the lettuce into small pieces.

Drain the tuna and put into a bowl.

In another bowl, make a dressing by mixing the mayonnaise with the mustard (preferably Dijon, but any variety will do) and 2 tablespoons lemon juice.

Mix the eggs and tuna with the dressing.

Assemble the sandwich by spreading the bottom slice of bread with a little of the egg and tuna salad, covering with some lettuce, and tomato, and adding a little more salad before covering with the top slice. Repeat the process to make a second sandwich.

Melt a little butter in a skillet and toast the sandwiches on both sides.