The fish
Instructions
Boil the potatoes, peel them and pass through a sieve, collecting the proceeds in a bowl.
Drain liquid from tuna conservation (would be better tuna in brine), put it in the Blender, add the eggs, a little salt and pepper, parsley and cream; take a few minutes and blend until a smooth cream.
Pour into Bowl with mashed, add the grated Parmesan and stir well.
Take now a fish-shaped mold and pour the mixture well surface levelling with the blade of a knife, cover with a sheet of metallic paper and put it in the refrigerator for 2 hours.
When you serve dessert, turn out on to a plate, oval and decorate with olives, cucumbers and sprigs of parsley, then cut into slices that are an ideal accompaniment to a roast or cold roast beef.
Time: 2 1/2 hours.
Ingredients and dosing for 4 persons
- 500 g of potatoes
- 300 g of canned tuna
- 2 eggs
- 1/2 cup of cream
- 50 g of grated parmesan cheese
- Parsley
- Salt
- Pepper