Ingredients

• 200g semi-dried tomatoes
• 50g (1/3 cup) pine nuts, roasted
• 1/2 clove garlic, crushed
• 100ml extra virgin olive oil
• 3 small zucchinis, trimmed, cut lengthwise into 5mm-thick slices
• 1 red onion, thinly sliced
• 22cm round rustic-style loaf of bread
• 125g provolone dolce or fresh mozzarella, thinly sliced
• 30g (1 cup) baby spinach
• 2 x 125g cans tuna slices in oil, drained (see note)
• 3 hard-boiled eggs, peeled, roughly chopped

Method

• Step 1 To make the tomato salsa, process the semi-dried tomatoes, pine nuts, garlic and 60ml (1/4 cup) oil in a food processor until smooth.
• Step 2 Preheat grill to high. Place zucchinis and onion separately on lightly greased oven trays. Drizzle with the remaining 2 tablespoons oil, season with salt and pepper, and grill for 10 minutes or until soft. Set aside to cool.
• Step 3 Using a serrated knife, cut the top off the loaf and reserve. Scoop out the soft centre, leaving a 1cm-thick ‘shell’. Brush the cavity with half the salsa.
• Step 4 Place zucchinis, provolone, spinach, tuna, onion and egg in layers inside the loaf, pressing down between layers. Spread the remaining salsa on top and replace the bread lid. Wrap tightly in plastic wrap. Transfer loaf to a tray and cover with another tray. Place something heavy on top, such as several cans of food, to compress. Refrigerate loaf for 3 hours. To serve, cut into wedges.