Prepare a day-old or two-day-old
sourdough bread, preferably
without side windows.
Cut off the top and hollow out the
middle, removing the soft white
interior. Leave only the crust.
Brush the inside of the bread
with tomato paste and garlic
olive oil.
In a bowl, mix together the tuna,
chopped olives, capers, and basil
with a touch of olive oil.
Grill all the sliced vegetables and
season them well. Place them
on kitchen paper to absorb any
excess oil or water, and let them
rest.
Start layering the vegetables,
tuna mixture, olives, and cheese,
pressing down gently between
each layer until you reach the
top.
Close with the top of the bread,
brush with olive oil, and bake for
20 minutes at 180°C.
When ready, let it rest for 15
minutes before slicing and
serving.
12
gozotoday | FRIDAY • 10 JULY 2026
FOOD
METHOD
1 Maltese bread
(preferably
without side
windows)
4 tbsp tomato
paste (kunserva)
6 tbsp olive oil
(garlic-flavoured)
3 green grilled
peppers
3 yellow grilled
peppers
3 red grilled
peppers
2 slices grilled
eggplant
1 sliced grilled
zucchini
30 leaves fresh
basil
1 tin tuna fish
25g black
deseeded olives
6 slices dried
Gbejna (goat
cheese, white)
Parsley, salt, and
pepper to taste
INGREDIENTS
Stuffed Maltese bread
