Super Easy Summer Sandwich

'Adapted from myrecipes.com'

Ingredients:

1 medium tin tuna chunks

4 teaspoons extra-virgin olive

1 tsp Dijon mustard

1/2 tsp freshly ground black pepper

2 medium-sized ripe tomatoes chopped

1/2 cup pitted black olives, coarsely chopped

1 ciabatta loaf

1 small fennel bulb, thinly sliced

2 hard-boiled eggs, sliced

handful of fresh basil leaves

Method:

Combine 2 tablespoons oil with the mustard and pepper in a medium bowl, stirring with a whisk

Add tomato and olives; toss to coat. Let stand for about 5 minutes

Cut ciabatta in half horizontally; remove insides of bread, leaving a 1cm thick shell

Spoon tomato mixture over bottom half, leaving some juices in bowl

Top with hard boiled egg, fennel, basil and tinned tuna

Stir remaining 2 teaspoons oil into remaining juices and brush mixture over cut side of top half of bread

Place top half of bread on top of sandwich. Wrap sandwich tightly in foil and press gently.

Refrigerate for 30 minutes, unwrap and cut into 4 pieces

Enjoy with a chilled Prosecco