Tramezzino Tonno Maionese e Capperi

The tramezzino tonno maionese e capperi is a classic Italian sandwich, believed to have originated in early 20th-century Turin, where the tramezzino was first created as a triangular, crustless alternative to the British tea sandwich. This particular variation combines canned tuna (preferably packed in olive oil) with a smooth mayonnaise and briny capers, all tucked between soft white bread. A great version is distinguished by the quality of its tuna—flaky and moist—a well-balanced mayonnaise that does not overwhelm, and capers that provide a sharp, salty contrast. The bread must be fresh and slightly compressed, never soggy. Regional variations across Italy might incorporate olives, anchovies, or hard-boiled eggs, but the Veronese interpretation is notably faithful to the trio. At La Caffettera in Verona, a version praised by local connoisseur Franchino Er Criminale exemplifies this classic: the bread is lightly toasted for structural integrity, the tuna oil is drained to avoid sogginess, and the capers are scattered whole to preserve their texture. This dish remains a staple of Italian bars and cafés, enjoyed as a quick lunch or aperitivo snack.