Italian Tuna Loaf - Polpettone di Tonno
A classic Italian dish made with canned tuna, perfect for a special lunch or dinner.
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- •Canned tunadrained and flaked
- •Parmesan cheesefinely grated
- •Lemon zest
- •Black pepper
- •Salt
- •Nutmeggrated
- •Breadcrumbsor soft bread
- •2 tablespoons Milkto moisten breadcrumbs
- •Eggslightly beaten
- •Potato starch(optional)for a firmer loaf
- •Caperssoaked to remove excess salt
- 1
Drain the tuna well from its oil and flake it into small, even pieces.
2 min
- 2
Add finely grated Parmesan, lemon zest, pepper, salt, and nutmeg to the tuna.
3 min
- 3
Moisten breadcrumbs with milk, squeeze out excess, and add to tuna mixture.
3 min
- 4
Taste and adjust seasoning before adding lightly beaten eggs.
2 min
- 5
Add potato starch if a firmer loaf is desired. Combine with tuna mixture.
2 min
- 6
Mix well and let rest for 30 minutes.
30 min
- 7
Soak capers in water to remove excess salt.
5 min
- 8
Prepare parchment paper, place mixture in center, wrap tightly, and seal with foil.
5 min
- 9
Cook in gently simmering water for about an hour.
1h 0m
- 10
Let cool slightly, then refrigerate for a few hours before slicing.
3h 0m
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Takes about 2 minutes — no account needed
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Pizza
Any style of pizza