The mild temperatures and sunny days don’t seem to want to leave us yet – thank goodness, I would say – and even at the table we want to continue enjoying tasty, but fresh food that reminds us of the time on holiday: Tuna loaf is the anwer.
That’s why the recipe we are going to prepare today is exactly what you need: tasty, easy and perfect as a one-course meal accompanied by some fresh vegetables. If you love the combination of tuna and vegetables, have a loot at my Curry rice with tuna and vegetables.
Roll up your sleeves and let’s prepare Tuna loaf together by following the step-by-step video!
carbohydrates per 100g negligible
- 400g canned tuna in oil
- 50g pitted green olives*
- 2 egg whites
- 20g Parmigiano Reggiano cheese, grated
- 20g salted capers
- 20g anchovy fillets
- 1/2 grated lemon peel
- extra virgin olive oil, salt and pepper to taste
*Ingredients whose labels must read “gluten free” (or, in Italy, present on Prontuario AIC)
- Drain the tuna and put it in a blender or robot with capers, anchovy fillets, olives, Parmesan cheese, egg whites and grated lemon zest. Blend everything together to obtain an even mixture.
Take a sheet of parchment paper, wet and wring it out, then roll it out and pour the tuna mixture over it, forming a cylinder. Wrap it with paper and close the ends with string or metal hooks.
- Cook the tuna loaf in a pot of boiling water over low heat for about 45 minutes.
Remove from the heat and allow to cool.
- In the meantime, place some olives and parsley in a blender together with a few tablespoons of extra virgin olive oil, then blend to a coarse sauce.
- Slice the meatloaf and serve it with the olive and parsley sauce.
Version with gluten of Tuna loaf
The recipe contains only naturally gluten-free ingredients, so no adaptation is necessary for its version with gluten.