Meatloaf Tuna (Polpettone di Tonno)
Instructions
Beat the eggs in a bowl, drain the tuna, break it into small pieces and mix it with eggs.
Finely chop the parsley and pour it into the bowl with the Parmesan, breadcrumbs, grated lemon rind, salt and pepper.
Stir the mixture until it is smooth and very hard: if it is too soft, add Parmesan cheese and bread crumbs.
Give it the classic form of meatloaf and wrap it up in a kitchen towel tied with wire.
Cook in water for about 20 minutes, rid them from your beach towel and let cool.
Slice and serve with mayonnaise.
Ingredients and dosing for 4 persons
- 400 g of tuna in olive oil
- 2 eggs
- 2 tablespoons of chopped parsley
- 80 g of parmigiano
- 40 g of breadcrumbs
- 1 lemon
- Salt
- Pepper