Polpettone Di Tonno Della Nonna

A community recipe by Community

Not tested or verified by Nigella.com

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Introduction

my grandmother used to cook it for me at the end of the week (when the left over bread of the week was too hard to eat!) and I really love it! It is simple, light, and it can be used in many occasions.

Ingredients

Serves: 4-6

Metric Cups

200 grams tuna (in olive oil or better, extra virgin olive oil)
150 grams bread (dry - add more if the consistency is not as a normal meatloaf)
anchovy paste (if you like it)
fresh parsley
capers (if you like it)
garlic (if you like it)
salt (only if you don't use anchovy paste)
2 eggs
4 tablespoons Parmesan cheese
lemon peel
breadcrumbs (if the mixture is too soft, not too many though or your tunaloaf will be too try)

7 ounces tuna (in olive oil or better, extra virgin olive oil)
5 ounces bread (dry - add more if the consistency is not as a normal meatloaf)
anchovy paste (if you like it)
fresh parsley
capers (if you like it)
garlic (if you like it)
salt (only if you don't use anchovy paste)
2 eggs
4 tablespoons Parmesan cheese
lemon peel
breadcrumbs (if the mixture is too soft, not too many though or your tunaloaf will be too try)

Method

Polpettone Di Tonno Della Nonna is a community recipe submitted by Community and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Put the dry bread under water until it is soft and squeeze it well.

Squeeze the oil (not all) from the tuna. Mince the parsley.

Into a mixing bowl add all the ingredients and mix with the hands. Take a big piece of silver foil and place on it the mixture. Give to the mixture the shape of a long cylinder. Cover (very well) the tunaloaf with the silver foil.

Fill a pot with water, put the silver foil covered tunaloaf into it and light up the flame.

Let it cook for 40 minutes, turn off the flame and leave tunaloaf in the water until it will be cold. Open the silver foil and slice up the tunaloaf (1cm thick).

Serve the tunaloaf just with oil and a splash of lemon, or with mayonnaise.

Put the dry bread under water until it is soft and squeeze it well.

Squeeze the oil (not all) from the tuna. Mince the parsley.

Fill a pot with water, put the silver foil covered tunaloaf into it and light up the flame.

Let it cook for 40 minutes, turn off the flame and leave tunaloaf in the water until it will be cold. Open the silver foil and slice up the tunaloaf (1cm thick).

Serve the tunaloaf just with oil and a splash of lemon, or with mayonnaise.