Filter
Reset
Sort ByRelevance
Myka
Picnic bulb with tuna
Picnic bread with tuna, peppers, tapenade and celery
Share
Tweet
Pin
Whatsapp
Print
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! .
Blogs that might be interesting
-
18 minLunchpave campaign, goat cheese, pear, almonds, honey,toast with goat's cheese, pear and almond -
20 minLunchegg, milk, cream, oil, butter, smoked salmon, ricotta, dill, lemon,omelet with smoked salmon and ricotta -
10 minLunchsemi-sundried tomatoes, mayonnaise, large tortilla wrap, head of iceberg lettuce, fried chicken fillet,chicken wrap with tomato mayonnaise -
10 minLunchlemon, Conference pear, hamham, flageolets, lamb's lettuce, raw vegetables radish mix, extra virgin olive oil,salad of lamb's lettuce, pear and ham
Nutrition
290Calories
Sodium23% DV545mg
Fat17% DV11g
Protein38% DV19g
Carbs9% DV28g
Fiber8% DV2g
Loved it