- 3 large eggs
- 130g can tuna in olive oil, oil reserved
A member of the mackerel family, tuna are mainly found in the world's warmer oceans. They…
- 1 large flute or baguette measuring approx 54cm
- 2 tbsp mayonnaise
- 3 tomatoes, ends trimmed, thickly sliced
A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…
- 12-24 basil leaves (depending on how herby you like it)
- 12 pitted Kalamata olives
Widely grown all over the Mediterranean, where they've been cultivated since biblical times…
- 8 anchovy fillets
Silver, slender salty little fish found mainly around the Black Sea and the Pacific and Atlantic…
For the shallot vinaigrette
- 1 shallot, finely chopped
Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…
- 3 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 tbsp white wine vinegar
- ½ tsp Dijon mustard
Bring a small pan of water to the boil. Add the eggs and boil for 10 mins. Drain, then run the eggs under the cold tap to cool quickly. Carefully shell and cut the eggs into wedge-shaped quarters. Meanwhile, mix all the ingredients for the shallot vinaigrette with seasoning and stir in the oil from the tuna.
Slice the loaf in half lengthways, but not all the way through, so it opens up like a book. Use your fingers to pull out any bread that easily comes away from the top half to hollow the loaf a little.
On the bottom half of the loaf, drizzle over the vinaigrette. Stir the mayonnaise into the tuna and spread on top. Now layer in the tomatoes, basil, olives, eggs and anchovies.
Tightly roll up in baking parchment and secure down the length with elastic bands or string. Press really well all the way down the loaf, then chill overnight. Cut into slices if feeding a crowd, or into 4 lengths.