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
-
160 minLunchorange, raisins, apricot, water, wheat flour, oatmeal, instant yeast, cinnamon, cardamom, buttermilk, butter, salt,oatmeal - fruit bulb -
40 minLunchbalsamic vinegar, potato starch or cornstarch, romatomatics, shallots, garlic, extra virgin olive oil, dried tomatoes in oil, freshly ground pepper, white-casino bread, green pesto, Mozzarella, jambon dArdennes, soft cream butter, Dutch shrimps, Cherry tomatoes, chives,shrimp tartare with tomato salsa and mozzarellatosti -
20 minLunchcouscous, boiling water, sweet pointed pepper, small red onion, kaki fruit, goat cheese 55, unsalted roasted almonds, fresh parsley, lemon, mild harissa, extra virgin olive oil,couscous with kaki fruit, goat cheese and harissa -
10 minLunchflour, baking powder, spring / forest onion, Red pepper, cumin powder (djinten), sour cream, egg, maize, lime, sunflower oil, butter,mexican cornbread
Nutrition
290Calories
Sodium23% DV545mg
Fat17% DV11g
Protein38% DV19g
Carbs9% DV28g
Fiber8% DV2g
Loved it