This mid-week’s dinner recipe is mainly prepared with tuna fish. This dish is present all over Italy, but every family has their own traditional recipe. We wanted to give a distinctive touch, deciding to serve it with a salsa verde, a recipe we inherited by one of our Nonne. We do hope that you appreciate our own version. —mad&delicacy
tuna canned in oil, drained
ground Parmesan cheese
salt and ground black pepper, to taste
hard boiled eggs, chopped
handfuls of chopped parsley
extra Virgin Olive Oil
In This Recipe
Put the tuna, eggs, parmesan, breadcrumbs, salt and pepper in a bowl and mix well with a fork until obtaining a homogeneous mixture.
Spread the mixture on a baking paper or clingfilm suitable for boiling water. Roll the mixture up like a sausage/meatloaf and wrap it tying tightly the ends with a kitchen string, Fill a large saucepan (large enough to lay the roll down totally) with cold water, and gently immerse the loaf into it. It has to be almost totally immersed in the water. Cover the saucepan with the lid and bring to a boil. Then lower the heat and let cook for 20 minutes.
Meanwhile, prepare the salsa verde. In a mortar crush with a pestle some of the parsley leaves, adding the parsley gradually. Then add the chopped boiled eggs little at a time together with some cappers. Mash all the ingredients together until obtaining a smooth cream. Taste and add more cappers if you wish. Add the extra-virgin olive oil and mix until obtaining a homogeneous sauce.
You can use a food processor to make the salsa verde: pulse on and off the ingredients until smooth. In this way the processor blades don’t overheat the sauce. During the process add extra-virgin olive oil to help mix better.
When the tuna loaf is cooked, move it out of the saucepan and let it cool down completely. Slice it and serve with the salva verde.