- Ingredients:
100g tuna in oil
Two eggs
A small slice of Gruyere
a small slice of cheese Dehollander
3càs olive oil
750 gr of bread kind Viennese
A small handful of olives
A small handful of capers
½ cases Hrisi
2 cases of fig vinegar "Fr.Crespo"
Salt
- Preparation:
Making hard boiled eggs and cut into slices.
Take a cake of the day of the genus known as "Viennese" and slicing through a finger.
Cut cheese into small pieces, pitted olives, crumble tuna, washed and stalks capers.
In a soup plate, mix oil, vinegar and Hrisi figs with a little water. Add salt to taste.
Dip bread slices in mixture, align in a large platter or on individual plates.
On each slice of bread have one or two slices of boiled eggs, bits of tuna, a few pieces of cheese, olives, capers, serve.
100g tuna in oil
Two eggs
A small slice of Gruyere
a small slice of cheese Dehollander
3càs olive oil
750 gr of bread kind Viennese
A small handful of olives
A small handful of capers
½ cases Hrisi
2 cases of fig vinegar "Fr.Crespo"
Salt
- Preparation:
Making hard boiled eggs and cut into slices.
Take a cake of the day of the genus known as "Viennese" and slicing through a finger.
Cut cheese into small pieces, pitted olives, crumble tuna, washed and stalks capers.
In a soup plate, mix oil, vinegar and Hrisi figs with a little water. Add salt to taste.
Dip bread slices in mixture, align in a large platter or on individual plates.
On each slice of bread have one or two slices of boiled eggs, bits of tuna, a few pieces of cheese, olives, capers, serve.
