Italian Tuna Loaf

My kids don’t like seafood much… but they do make an exception for tuna. So, with that in mind, I try and use tuna in different ways and recipes so that they don’t get bored of eating it. Today I will share with you my recipe for an Italian classic dish that we call Polpettone di Tonno – aka Italian Tuna Loaf. It is very easy and quick to make and it is to be eaten at room temperature, which means you can make it in advance. This makes it the perfect mid-week’s dinner idea. I add black olives and capers to mine because we all like the extra “Italian flavour”, but they are not compulsory. Serve it with a light lettuce and tomato salad and some mayonnaise on the side for a delicious meal the whole family will love! Buon appetito!

Print

Italian Tuna Loaf

Italian Tuna Loaf - a quick and easy seafood recipe the whole family will love!

Course Main

Cuisine Italian

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Servings 4 -6

Author Manuela Zangara

Ingredients

• 350 gms – 12 oz. tuna drained
• 1 potato boiled
• 2 eggs
• 70 gms – ¾ cup breadcrumbs
• 3 tbsp Parmigiano Reggiano finely grated
• 1 pinch nutmeg
• 2 tbsp black olives chopped
• 1 tbsp capers washed
• Salt to taste

Instructions

1. Put all the ingredients apart from the breadcrumbs in a mixer and blend till mixed well.
2. Put the mixture in a bowl, add the breadcrumbs and mix well.
   
3. Put the mixture on a tray covered with baking paper and roll it up like a sausage/meatloaf.
   
4. Wrap it in aluminium foil and cook it, in boiling water, for 30 minutes. Put the fire off and keep it in the water for 10 more minutes. Then drain and let it cool down completely.
   
5. When cold, slice and serve with some mayo on the side.

Related Posts:

• Tuna, Olive and Caper Pasta with Garlic Breadcrumbs
• SWEET AND SOUR TUNA WITH ONIONS
• Tuna and Tomato Pasta
• Salt-Crusted Snapper
• Skinny Tuna Sushi Roll