Tuna Sandwiches

1/2 large baguette or other loafs
2 cans of tuna (each 150 g fish weight)
8 olives (pitted)
per 1/2 small red and yellow pepper
1 spring onion
1 egg
2 tbsp. Emmentaler (grated)
salt, pepper, lemon juice, butter



Drain the tuna can and pick to pieces with a fork. Halve olives. Wash peppers and spring onions. Cut onion into thin slices and
peppers into small cubes.
Preheat oven to 180 ° C. Cover a baking tray with baking paper.
Slice up loafes or cut baguette into 2 cm thick slices. Mix well tuna, peppers and onions and season with lemon juice, salt and pepper. Cover bread with the mixture and press it down slightly.
Mix well egg, salt, pepper with a fork. Head some butter in a frying pan, pour in egg and stir until it is creamy. Spread scrambled eggs on the bread. Garnish breads with olives and sprinkle with cheese.
Put bread upon the baking sheet and gratinate the in oven (middle shelf) for about 10 minutes.