Meatloaf tuna
Instructions
Carefully wash the potato, lessatela for about 25 minutes, let it cool, pelatela and pass in the potato masher.
Place the puree in a bowl, add the capers and tuna (formerly diced in mixer), eggs, grated Parmesan cheese, breadcrumbs, salt and pepper.
Mix well, using a wooden spoon, until mixture is smooth.
On a work surface, lay a sheet of baking paper and place the mixture to which you've given the form of a meatloaf, folded paper, tie the ends with a string and lessatelo in 10 cl of boiling water with vinegar for about 40 minutes.
Finally, pull it out of the pot, let it cool and slice it by removing the paper.
Tip: you might accompany the meatloaf with a soft mayonnaise mixed with a pinch of mustard.
Trick: the cooking water should just simmer.
Ingredients and dosing for 4 persons
- 400 g of tuna in olive oil
- 1 white cheese potato
- 2 eggs
- 2 tablespoons of breadcrumbs
- 1 tablespoon of wine vinegar
- 2 tablespoons of grated parmesan cheese
- 30 g of capers
- Salt
- Pepper