Tuna salad submarine - baguette with tuna salad
Peel the eggs and cut into parts.
Bake the baguettes or pistolets golden brown according to the instructions on the suit in the oven.
Let the rolls cool down a bit.
Stir in a bowl the lemon juice with the mayonnaise, yogurt and salt and pepper into a sauce.
Spoon the drained tuna pieces and celery cut into thin strips.
Halve the baguettes and cut open the buns.
Spread the cutting surfaces thinly with butter.
Place a few leaves of lettuce on the lower halves and pour the tuna salad on top.
Place the peeled egg and cut into wedges and cover with the top of the buns.
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