POTATO AND TUNA FISH LOAF
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 !
Ingredients
- 450 gr canned tuna
- 800 gr potatoes - (or 8 oz)
- 100 gr grated Parmesan cheese
- 1 clove of garlic - finely minced
- 2 anchovies
- 1 handful salted capers - washed, rinsed and finely chopped
- 240 ml fresh cream
- 2-3 sprigs of fresh parsley - finely chopped
- 1 lemon zest
- Salt and pepper
- ¼ cup extra virgin olive oil
Instructions
- 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.