Preserved Tuna and Tomato Panini Recipe | Gourmet Traveller

Ingredients

• 8 thick slices olive bread
• 1 garlic clove, halved
• 2 ripe tomatoes, thickly sliced
• Basil and flat-leaf parsley, to serve
• 400 gm tuna fillet
• 300 ml extra-virgin olive oil
• 3 garlic cloves, halved
• Thinly peeled rind of ½ lemon
• 3 thyme sprigs
• 200 ml extra-virgin olive oil
• ⅓ cup finely chopped basil
• ¼ cup finely chopped flat-leaf parsley
• 1 small garlic clove, finely chopped
• Finely grated rind and juice of ½ lemon