Parlour Picnic Loaf

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

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

Europe
United Kingdom
Sandwich
Fish course
Pescatarian
London

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