To change the breakfasts my husband took to work, I decided to experiment with a combination of tuna; he liked it so much that later he would tell me to make it more often.
Preheat the oven to 180°C. Cut the rolls in half, leaving one part attached.
Spread butter on the top part of the bread. Then sprinkle garlic powder and crush oregano over the bread.
Bake for 10 minutes.
While the bread is in the oven, drain the cans of tuna. Pour into a deep bowl, also add the tuna, chipotle chili, parmesan cheese, mayonnaise, garlic powder, salt, and pepper. Stir until you get a homogeneous mixture, set aside.
Remove the rolls from the oven and fill with the tuna mixture. Serve warm.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Do you want to know what other nutrients this or other recipes have?