Tomato and tuna salad with yogurt

Cut the cherry tomatoes into small chunks. To improve the texture, it's a good idea to peel them before cutting them, as shown in the photo. Place the cut tomatoes in a colander to remove excess water, and sprinkle with salt

Break up the tuna with your hands and place it in a bowl, then add the tomatoes and ※ ingredients from [1], mix well, and chill in the refrigerator. (Reserve a small amount of broccoli for finishing.)

Cut the French bread into thin slices and bake in the oven for a few minutes until golden brown. Once removed from the oven, rub the garlic on the cut side of the bread and drizzle with a little olive oil, salt and Italian parsley

Place [2] on a plate, top with the reserved broccoli, chervil, and chives, and serve with baguette