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Picnic bulb with tuna
Picnic bread with tuna, peppers, tapenade and celery
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Ingredients
Directions
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Cut the bread loaf and hollow out the bread to 1 cm.
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Cut the peppers into strips, let the tuna drain and cut the leaves of the celery coarsely.
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Spread the inside of the bread with the tapenade.
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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.
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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.
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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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