Baton stuffed with tuna

1 baton baguette

250 g 2 cans tuna, canned in its own juice (on )

250 g mayonnaise
some mayonnaise to choose? we'll show

1 sweet red pepper

2 pickled cucumber

1 lemon (juice and zest)

black pepper

Cut the ends of the loaf, cut it in half and remove the pulp.

Finely chop onion, pepper and cucumber cut into small cubes.

To free tuna from the filling, mash it with a fork and add the chopped vegetables, onion, mayonnaise, zest and lemon juice and pepper and stir until smooth.

Stuff half of the stick filling, combine and wrap them in foil or foil and place in the refrigerator for at least 2 hours.

Before serving, slice the baguette slices.