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
-
20 minLunchstrawberry, orange, orange juice, sugar Loaf, soft cream butter, mascarpone, vanilla sugar,toasted sugar bread with mascarpone and strawberries -
15 minLunchroasted peppers, garlic, dried thyme, Meat bouillon, Red onion, lamb shawarma, shawarma sandwiches, olive oil,lamb shawarma with paprika sauce -
10 minLunchcooked beet, winter carrot, fresh ginger, Apple juice, oatmeal,beet-root smoothie with oatmeal -
20 minLunchvegetable stock cube, couscous, dried apricots, coriander, (old) goat's cheese, hazelnut, pistachios, almond, lemon juice, honey, olive oil,couscous salad with apricots and goat's cheese
Nutrition
290Calories
Sodium23% DV545mg
Fat17% DV11g
Protein38% DV19g
Carbs9% DV28g
Fiber8% DV2g
Loved it