Tuna picnic loaf

[Serves 4]

170g tin tuna in oil, drained
2 tbsp extra-virgin olive oil
1 tbsp lemon juice
1 tbsp flatleaf parsley, roughly chopped
sea salt flakes and freshly ground black pepper
20cm-diameter round white country loaf
1 jar green olive tapenade (we used Morgenster)
200g mozzarella, sliced
100g pickled peppers (available from Woolworths)
100g sun-dried tomatoes in oil
2 hard-boiled eggs, peeled and sliced

1 Mix the tuna with the olive oil, lemon juice and parsley and season well.
2 Cut the top off the loaf and cut out the inside, leaving a 1cm perimeter around the edge.
3 Spread olive tapenade on the base, cover with mozzarella and spread the tuna over that in an even layer. Top the tuna with the peppers and sun-dried tomatoes and then place a layer of boiled egg slices over that.
4 Replace the lid on the loaf, wrap in greaseproof paper and tie up with string. Place on a baking sheet and place a telephone directory on top of the wrapped loaf. Refrigerate overnight, then cut into wedges and serve.