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750g organic vine tomatoes
2 cloves of garlic
sea salt and black pepper, to taste
2 tablespoons olive oil
75 ml Greek Yoghurt
1 tablespoon tahini
320g tinned tuna
lemon juice to taste
sea salt and black pepper, to taste
1 ciabatta loaf, ready made
1 handful of rocket
1 handful of basil
Another delicious bun we take with us on our picnic is the tuna salad with roasted tomatoes. We only adjusted the quantity of tuna and tomatoes, less tomato and more tuna because the tuna got totally overshadowed by tomatoes and green ;)
Here is how to make the ciabatta with tuna salad and roasted tomatoes
Bake the ciabatta as indicated on the wrapping.
Wash and cut the tomatoes, slice the garlic, toss with olive oil until coated.
Season the tomatoes with sea salt and freshly grounded black pepper.
Heat the oven to 160°C and roast the tomatoes for 45 to 60 minutes
Put the tahini and yoghurt in a bowl.
Add the drained tuna to the bowl.
Add salt, pepper, lemon juice.
Fold all gently together.
Allow the tomatoes to cool a minute.
Cut the bread open, spread the tuna on it.
Place the warm tomatoes on it.
Top the tomatoes with rocket and basil.
Cut the bread into thick sandwiches.
Enjoy!