Tuna lasagna with sliced ​​bread

Ingredients:

4 slices of loaf bread

2 cans of canned tuna, well drained, with 85 g each.

2 tablespoons of oil

1 bay leaf

½ chopped onion

1 chopped garlic clove

2 tablespoons full of black olive slices

4 tablespoons of tomato pulp

Dried oregano leaves

60 ml of white wine or water

200 ml of bechamel sauce

80 g of grated mozzarella cheese

salt

chili

Preparation:

1. In a saucepan, heat the oil, onion, garlic and bay leaf.

Stir and let it cook until it starts to brown.

2. When sautéing, add the tuna.

Season with some salt and pepper pebbles.

Mix very well.

Add tomato pulp and white wine.

Stir and simmer for 3 minutes until the alcohol evaporates.

3. Finally, mix the slices of olives and oregano to taste.

Remove the bay leaf.

4. On a baking tray, spread half of the tuna with the diameter of two slices of bread.

On top, place two slices of bread and spread with remaining tuna.

On top, place the remaining slices of bread.

Drizzle everything with the béchamel sauce.

Finally, sprinkle with grated cheese and oregano leaves.

5. Place in a preheated oven at 200 °C and brown for approximately 15 minutes, until golden.

After time, remove and serve.