Recipe for Mini tuna sandwiches and sardine buns.

Preparation of the bread dough. In the bowl of a mixer, add all the ingredients. Knead the dough for 3 minutes on low speed, then 5 minutes on high speed.

Let rest for 20 minutes in the bowl covered with a cloth. On a work surface, shape the dough and then divide it into 24 pieces of 35 g each. Roll them into balls and place them in the cavities of the mold, which has been placed on a perforated baking sheet. Let rise for 45 minutes with a cloth on top.

Preheat your oven to 180°C (350°F). Brush the breads with milk, sprinkle one with dried parsley and the other with toasted sesame seeds. Bake them for 15 minutes at 180°C (350°F).

Preparation of the 12 mini tuna sandwiches. Chop the egg with a knife to make a mimosa egg. Mix it with the drained tuna and mayonnaise.

Cut the tomatoes in half and slice the olives. Finely chop the onion using a mandoline.

Open 12 rolls. Spread one side with the egg/tuna/mayonnaise mixture. Place 1/2 heart of lettuce, 1/2 tomato, and a few slices of onion and green olives. Top with sesame seeds.

Preparation of the 12 sardine buns. Chop the drained sardines and the cottage cheese using the food processor.

Add the chopped chives with herb scissors, a twist of black pepper, a few drops of yellow lemon juice, the chopped shallot, and the chili pepper.

To finish, cut the cucumber into thin slices using a mandoline. Cut 12 bread pieces open, spread sardines on one side, then place 2 slices of cucumber on top.