Warburtons Crusty White Sliced Loaf
10 oz, 1 x 285g crusty rustic square loaf
Reduced Fat Mayonnaise
10 g, 2 teaspoons
Tuna in spring water, drained
60 g, flaked
1 large, sliced thinly into rounds
3 leaf/leaves, small
Sweet piquante peppers
2 oz, 60g roasted red peppers in brine, drained & sliced
1 stick(s), sliced thinly
Olives, in Brine
6 individual, pitted, sliced
1 pinch, and black pepper, freshly ground
- Slice the top off the loaf to make a lid then scoop out the inside of the bread, leaving a 1 cm (½ inch) thick shell. Mix together the mayonnaise and pesto, season, then spread all over the inside of the loaf as well as the bottom of the lid, until evenly covered.
- Spoon the tuna into the bottom of the loaf, top with an even layer of tomato, lettuce, red pepper, celery and olives then top with the basil – the filling should reach the rim of the loaf. Place the lid on top and wrap the loaf in cling film. Weight down with a plate and two cans of food (for example), and chill until ready to serve. To serve, cut into six pieces.