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This tuna potatoes loaf can be made ahead of time and is served cold.
If you know you will be home late, it is nice to know dinner is in the fridge ready to be served.
Since it can be done in advance, it is a handy option for informal buffet parties.
This recipe was very popular in Italy during the “80s.
It is one of my backup meal when I have nothing in the house and don t have time to go shopping.
Or, as it often happens here in France, there is a petrol strike and you cannot use your car to go to the supermarket ( the downside of French countryside living):
All the ingredients (tuna potatoes and mayonnaise) can last weeks in the cupboards and I always make sure I have a reserve.
If you want to know more about how I optimize my shopping you can read the article:
If you don t have one you can mash the potatoes with a hand mash or with a fork.
Tuna loaf with Potatoes
- 5 potatoes for pure
- 5 oz tuna canned in olive oil, drained I prefer the one in glass
- 3 tbsp mayonnaise or aioli
- Boil the potatoes in salted water for 20 minutes.Peel them, make a pure and let them cool down at room temperature.
- If you have a ‘kitchen-aid’ vegetable strainer you can make the pure without peeling the potatoes.
- Strain the tuna from its olive oil
- Add it to the potatoes pure
- Add 3 tbsp of mayonnaise or aioli and mix.Taste and adjust salt and add more mayonnaise if you wish.
- To shape it use a mould you have previously layered with cling wrap.If you don’t have a mould, you can also use a rectangular baking tin.
- Close the cling foil over the mix and let it rest in the fridge for 2 hours.
- You can also serve it in individual serving cups or glasses. Let it rest for 2 hours
- Once chilled, open the cling foil and turn it on a serving tray.
- Pulling with the cling foil, it will be very easy to lift the mould
- You can decorate the loaf and the cups with more mayonnaise and vegetables you prefer: cucumber pickles, cherry tomatoes, salad.