To change the breakfasts my husband took to work I decided to experiment with a combination of tuna, he liked it so much that he later told me to do it more often.
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Ingredients3 portions
Preparation
Preheat the oven to 180 ° C. Split the bobbin in two leaving a part attached.
Spread the butter on top of the bread. Then sprinkle the garlic powder and crush the oregano on the bread. Take to the oven for 10 minutes.
While the bread is in the oven, drain the tuna cans. Empty in a deep bowl, also incorporate tuna, chipotle chili, Parmesan cheese, mayonnaise, garlic powder, salt and pepper. Stir until you get a homogeneous mixture, reserve.
Remove the bolillos from the oven and fill with the tuna mixture. Serve warm.
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