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Parlour Picnic Loaf Recipe

Parlour Picnic Loaf Recipe

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Ingredients
  

  • 1 large ciabatta
  • 370 g good quality tinned tuna drained
  • 180 g black olives pitted and chopped
  • 8 anchovies chopped (optional)
  • 1 sweet red pepper finely chopped
  • 1 red onion finely chopped
  • 1 small garlic clove crushed
  • 1 heaped teaspoon dried oregano
  • 125 ml salsa verde
  • 2 tbsp olive oil
  • Juice of ½ lemon
  • 3 eggs hard boiled, peeled and sliced
  • a handful of lettuce leaves or rocket
  • salt and freshly ground black pepper

Instructions
 

  • Slice the ciabatta in half lengthways. Take most of the bread from inside 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 flavours. Pack this into the bottom half of the ciabatta, add some lettuce leaves or rocket, then put the top half back on and wrap the whole thing tightly in cling film. Now put it between tow chopping boards and put a weight on top (four tins of tomato should do the trick).
  • Leave it for at least 4 hours but preferably overnight so the juices from the filling can really soak into the bread.
  • When you’re ready to eat, unwrap the loaf, cut it into slices and devour. Beware it can get messy.
  • The above recipe is easy to prepare ahead of time and also contains simple store-cupboard ingredients.
  • Take the time to organize your outdoor picnics with your portable choice of food and accessories.
  • Enjoy!
  • Recipe provided by Kitchen Press Publishing – taken from Café Cooking by Gillian Veal
Keyword easy lunch, picnic, summer food, summertime