Picnic bulb with tuna

Name: picnic bulb with tuna
Cook time: 20 min
Total time: 140 min
Yield: 8
Cuisine: Mediterranean
Ingredients: 1 bread rye; 295 ml grilled red peppers in a pot; 320 g tuna pieces in olive oil look; 40 g fresh celery; 4 el chilled tapenade of sundried tomatoes; 100 g Parmigiano Reggiano flakes

Picnic bread with tuna, peppers, tapenade and celery

Ingredients

Directions

Cut the bread loaf and hollow out the bread to 1 cm.
Cut the peppers into strips, let the tuna drain and cut the leaves of the celery coarsely.
Spread the inside of the bread with the tapenade.
Fill it with 1/3 of the tuna, 1/3 of the peppers and 1/3 of the celery. Make 3 layers and sprinkle each layer with the cheese and pepper.
Put the hood back on the bread and wrap the bread tight in cling film. Keep the bread in the fridge for at least 2 hours.
Take the bread packed and cut it on the spot with a sharp (bread) knife in points. Bon appétit! .

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Nutrition

290Calories

Sodium23% DV545mg

Fat17% DV11g

Protein38% DV19g

Carbs9% DV28g

Fiber8% DV2g

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