POTATO AND TUNA FISH LOAF
Prep Time: 35 minutes
Cooking: 0 minutes
One of the recipe we loved when we were kids, Potato Tunafish Loaf or polpettone di tonno, is a prefect antipasto or a one pot summer meal if paired with salad and vegetables.
The method is easy and what I love the most is the decoration on the top : your fantasy can go wild !
450 gr / 1lb canned tuna
800 gr / 1 lb 8 oz potatoes
100 gr g/ 4 oz grated Parmesan cheese
1 clove of garlic, finely minced
1 handful salted capers, washed, rinsed and finely chopped
240 ml / 1 cup fresh cream
2-3 sprigs of fresh parsley, finely chopped
1 lemon zest
Salt and pepper
1/4 cup extra virgin olive oil
Put the potatoes with their skin into a large pot, cover with salted cold water. Bring to the boil and cook potatoes until soft. Cool the potatoes, peel them and smash them through a food mill or even with a fork to get a smooth purée.
In a bowl, mince the tunafish and anchovies with a fork. Mix them with parmigiano cheese, garlic, parsley, capers, fresh cream, extra virgin olive oil.
Add potatoes to this mixture and keep mixing until you get a smooth dough.
Grease with some extra extra virgin olive oil a mould or a baking pan with a removable bottom. Pour the mixture in the pan and refrigerate for at least 1 hour.
Then un-mold the loaf and decorate the top the way you wish. It is very good the day after and spread on toasted bread.
*Top decorations : I like to change all the time and sometimes I just put some black olives and tomatoes, or for a more fancy topping I use creamy cheese and make a decoration with shrimps, crabmeat and a chip caviar.
March 27, 2017
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January 25, 2017