Sun-dried tomato, feta and tuna picnic loaf (serves 2-4)
1 clove of garlic
100 g sun-dried tomatoes
a few sprigs of oregano
1 jar roasted paprika
1 can tuna
100 g feta
Slice the top from the boule. Hollow out. Keep the breadcrumbs for another dish. Rub the inside of the loaf with the garlic (cut in half).
Coarsely chop the tomatoes together with the oregano.
Line the loaf with the paprika, spread 1/2 of the tomatoes on top, and then the tuna. Cover with a paprika, then a layer of the tomatoes again, then crumble the feta on top. End with another paprika to cover everything.
Ideally, wrap tightly in cling film and let infuse for an hour or so, but you can eat the loaf immediately if you want.