Serves: 8

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

2 anchovies,

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.


Recommended Posts