Name: Parlour Picnic Loaf
Yield: Serves 4
Cuisine: British
Ingredients: 8 anchovies, chopped (optional); 180 g black olives, pitted and chopped; a handful of lettuce leaves or rocket; salt and freshly ground black pepper; 2 tbsp olive oil; 125 ml Salsa Verde; 3 eggs, hard boiled, peeled and sliced; juice of ½ lemon; 1 heaped tsp dried oregano; 1 small garlic clove, crushed; 1 red onion, finely chopped; 370 g good-quality tinned tuna, drained; 1 large ciabatta; 3 ripe tomatoes, finely chopped; 1 sweet red pepper, finely chopped

Preparation info

Serves
4

Difficulty
Easy

Appears in

Café Cooking

By Gillian Veal

Published 2024

About

This is a great make-ahead sandwich to take on a picnic. If you’re feeling decadent, by all means use fresh tuna that you have cooked and flaked, but we use good-quality tinned. This is definitely on the substantial side – think salade niçoise in a sandwich.

Ingredients

1 large ciabatta
370 g good-quality tinned tuna, drained
180 g

Method

Slice the ciabatta in half lengthways. Take out most of the bread from the middle and discard it (or use it to make breadcrumbs), leaving a sturdy shell around the edges.

Put the tuna, olives, anchovies, red pepper, tomatoes, onion, garlic, oregano, salsa verde, olive oil, lemon juice and boiled eggs in a large bowl and use your hands to mush everything together, really blending all the

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Ingredients

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