Pluck, rinse and drain the lollo rosso leaves. Hard the eggs, cool, peel and cut into slices. Chop the capers. Toast the slices of toast. Peel and carefully fillet one lime. Grate the zest from the other lime and squeeze out the juice. Add the lime fillets, juice and zest to the salad yogurt cream. Cut the tomatoes into thin slices. Mash the tuna with a fork and stir in the capers. Season with salt and freshly ground pepper to taste.
Spread the lime cream on the toast slices. On each 2 slices, place lettuce leaves, tomato slices and the dressed tuna. On each 2 slices form another time anchovies, lettuce leaves, eggs and chive rolls. Place the egg and anchovy slices on top of the tuna slices and place the last two bread slices on top, crem side down.
Tip: Use plain or light yogurt, yes, as needed!
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