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
-
70 minLunchfresh strawberry, balsamic vinegar, Bettine Blanc goat cheese 45, lamb's lettuce,strawberry salad with goat's cheese -
35 minLunchself-raising flour, baking powder, cold butter, fresh chives, semi-sundried tomatoes, Cheddar Tophat, milk, flour,cheddarscones -
20 minLunchriso pasta, pumpkin seeds, jazz apple, grated beetroot, horseradish in pot, apple cider vinegar, traditional olive oil, arugula, fresh smoked mackerel fillet with pepper,risotto salad with mackerel, beetroot and arugula -
10 minLunchfresh figs, balsamic vinegar, bread, wild pâté, Apple, rucola lettuce,toast with wild pâté
Nutrition
290Calories
Sodium23% DV545mg
Fat17% DV11g
Protein38% DV19g
Carbs9% DV28g
Fiber8% DV2g
Loved it