12-24 basil leaves (depending on how herby you like it)
12 pitted Kalamata olives
8 anchovy fillets
1 shallot, finely chopped
3 tbsp olive oil
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.