100-200 g canned tuna loin confit eda
50 g celery
50 g feta cheese mozzarella, cut into julienne
50 g fat and desalted feta cheese
1 tbsp lemon juice
3 wholemeal bread rolls, cut in halves
Preheat the oven to 180. Meanwhile, in a large skillet with nonstick bottom put the chopped celery and onion over low heat until tender. Add cheese, fish and lemon juice, mix well and hold them only to warming. Carve the middle part of the rolls as much as possible, and fill each half with 1/6 of the mixture. Then arrange them in a baking dish and bake them for about 10 minutes in the oven.