Name: Tuna picnic loaf
Prep time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Cuisine
Ingredients: 170 g tuna tinned in oil and drained; 2 Tbs olive oil extra virgin; 1 Tbs lemon juice; 1 Tbs fresh parsley chopped; sea salt and freshly ground black pepper; 20 cm bread white country loaf; 1 olive tapenade green; 200 g mozzarella cheese sliced; 100 g peppers pickled; 100 g sun-dried tomatoes in oil; 2 eggs hard-boiled, peeled snd sliced

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Ingredients (11)

170 g	tuna — tinned in oil and drained
2 Tbs	olive oil — extra virgin
1 Tbs	lemon juice
1 Tbs	fresh parsley — chopped
	sea salt and freshly ground black pepper
20 cm	bread — white country loaf
1	olive tapenade — green
200 g	mozzarella cheese — sliced
100 g	peppers — pickled
100 g	sun-dried tomatoes — in oil
2	eggs — hard-boiled, peeled snd sliced

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Method:

Mix the tuna with the olive oil, lemon juice and parsley and season well.

Cut the top off the loaf and cut out the inside, leaving a 1cm perimeter around the edge.

Spread olive tapenade on the base, cover with mozzarella and spread the tuna over that in an even layer. Top the tuna with the peppers and sun-dried tomatoes and then place a layer of boiled egg slices over that.

Replace the lid on the loaf, wrap in greaseproof paper and tie up with string. Place on a baking sheet and place a telephone directory on top of the wrapped loaf. Refrigerate overnight, then cut into wedges and serve.

Words and image: Fairlady

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