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Tuna picnic loaf

Recipe from: 15 March 2016
recipe, tuna, picnic,light meals

Ingredients 11
Servings 4
Time 20min + Standing time


  • 170
    tin tuna in oil, drained
  • 2
    extra-virgin olive oil
  • 1
    lemon juice
  • 1
    flatleaf parsley, roughly chopped
  • sea salt flakes and freshly ground black pepper
  • 20
    diameter round white country loaf
  • 1
    jar green olive tapenade
  • 200
    mozzarella, sliced
  • 100
    pickled peppers
  • 100
    sun-dried tomatoes in oil
  • 2
    hard-boiled eggs, peeled and sliced


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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Read more on: tuna  |  picnic  |  recipe  |  light meals


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