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
-
15 minLunchBrown bread, celery salad, walnut, smoked chicken fillet (meat products), Apple,smoked chicken, sellerie and walnuts -
20 minLunchcrumbly potato, leeks, chicken bouillon, leg ham, creme fraiche, curry powder,leek soup with roasted bone ham -
15 minLunchself-raising flour, butter, egg, milk, buttermilk, grated horseradish, smoked salmon, flour, cream cheese,salmon stew with horseradish -
15 minLunchlow-fat smoked bacon strips, sunflower oil, leeks, potato, cabbage, Meat bouillon, creme fraiche, salt, freshly ground pepper, chopped chives,cabbage soup with potato, bacon and leek
Nutrition
290Calories
Sodium23% DV545mg
Fat17% DV11g
Protein38% DV19g
Carbs9% DV28g
Fiber8% DV2g
Loved it