This is a bit of a cheat, not really cooking at all, unless you count boiling the beans and the quail's eggs. Traditionally it is regarded as a lunchtime filler for hungry workers in the fields, probably washed down with a jug of robust local wine.


  • 1 large round white loaf of bread
  • 1 tin tuna in brine
  • 4 tblsp (or 5) olive oil
  • 150 g green beans
  • 20 olives
  • 2 red peppers
  • 6 (or 7) anchovies
  • 10 quails eggs, lightly boiled


  • First of all cut the top off your fine fresh loaf of bread off and take out some of the inside.
  • Then cook your green beans and set them aside.
  • Mix the tuna with the olive oil.
  • Place this tuna mix inside the bread then just fill with the green beans, olives and peppers.
  • Make sure to put plenty of olive oil in as you go and then add the anchovies.
  • Lastly put the semi-soft quail's eggs in and add some more tuna on the top.
  • Then wrap in cling film and leave to chill.
  • Serve to an appreciative and hungry table!

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