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🥗 Nizza Salad in a Bread Boat

385 kcal · 30 min · 4 servings

Ingredients

• 500 g white bread (1 round fresh loaf of white bread)
• 0.25 cucumber
• 1 green bell pepper
• 1 handful basil
• 1 can tuna (in water)
• 2 tbsp black olives
• 1 large white onion
• 3 tomatoes
• 2 hard-boiled eggs
• olive oil (extra virgin)
• balsamic vinegar
• salt
• pepper (from the mill)

Instructions

1. 1. Cut a lid off the loaf of bread.
2. 2. Hollow out the inside of the bread.
3. 3. Make sure a wall about 2 cm thick remains.
4. 4. Save the removed bread crumb.
5. 5. Use the crumb later for another purpose.
6. 6. Peel the salad cucumber.
7. 7. Slice the cucumber into thin rounds.
8. 8. Wash the bell pepper thoroughly.
9. 9. Halve the bell pepper.
10. 10. Remove the inside and seeds.
11. 11. Cut the pepper into thin strips.
12. 12. Drain the tuna from the can.
13. 13. Crumble the tuna slightly with your fingers.
14. 14. Peel the onion.
15. 15. Halve the onion.
16. 16. Slice the onion into paper-thin slices.
17. 17. Wash the tomatoes.
18. 18. Cut the tomatoes into wedges.
19. 19. Peel the boiled eggs.
20. 20. Cut the eggs into wedges.
21. 21. Take a large bowl.
22. 22. Add the cucumber slices to the bowl.
23. 23. Add the pepper strips to the bowl.
24. 24. Add the tomato wedges to the bowl.
25. 25. Add the basil leaves to the bowl.
26. 26. Add the onion slices to the bowl.
27. 27. Add the olives to the bowl.
28. 28. Add 4 to 5 tablespoons of olive oil.
29. 29. Add 2 to 3 tablespoons of wine vinegar.
30. 30. Season with salt and pepper.
31. 31. Mix everything well in the bowl.
32. 32. Taste the dressing again.
33. 33. Fold in the tuna carefully.
34. 34. Taste the salad one final time.
35. 35. Fill the salad into the hollowed-out bread.
36. 36. Place the egg wedges on top of the salad.
37. 37. Season the eggs with a little salt and pepper.
38. 38. Garnish the dish with fresh basil.
39. 39. Serve the salad immediately.

Nutrition per serving

• kcal: 385
• Protein: 29 g · Fett/Fat: 14 g · Carbs: 39 g