Ingredients ·1 baguette ·1 clove garlic ·1 tbsp basil ·175g tinned tuna ·2 salted anchovy filets ·Extra virgin olive oil ·About 25 pitted black olives ·Juice of 1 lemon ·Half red onion, very thinly sliced ·50g sunblush tomatoes
Method 1.Top and tail the baguette and slice it across lengthways, but don’t cut all the way through. Then scoop out the bread from the middle. 2.Now blend the bread with the garlic and about 50ml of the oil to form a wet crumb. 3.Brush the rest of the oil over the bread, then lay the basil leaves on top of that. 4.Chop the olives and spread them, then the tuna, anchovies, onion, tomatoes and crumbs. Squeeze over the lemon and season with salt and pepper. 5.Close the loaf over and wrap tightly in cling film. Chill for at least 2 hours, but overnight is best. 6.To serve, slice into thick rounds. Simon Rimmer’s Picnic Recipes (exclusively for the Mateus Rosé Colour of Summer campaign) www.colourofsummer.com