📋 Tuna Loaf

This tuna loaf made with canned tuna, is an old Italian recipe: polpettone di tonno. It is one of my backup recipe I make when I am running out of food. It is made with ingredients I always have in my kitchen, plus it can be made ahead of time, stored in the fridge and served cold with a salad.

Course Main Course

Cuisine Italian

Keyword steamed canned tuna, tuna meatloaf, tuna pie

Prep Time 10

Cook Time 1

Total Time 3 10

Servings people

Calories 232kcal

Author Laura Tobin

Equipment

Ingredients

5 oz tuna canned in olive oil, drained ( I prefer the one in glass)
2 fresh eggs
½ cup breadcrumbs
1 tablespoon freshly chopped parsley
1 peeled garlic cloves
1 tablespoon freshly grated Parmesan
¼ cup mayonnaise or aioli for serving
1 teaspoon capers optional

US Customary - Metric

Instructions

Prepare the breadcrumbs

Blend with an electric blender a cup of shredded breadcrumbs with basil or parsley leaves and a garlic clove
½ cup breadcrumbs, 1 tablespoon freshly chopped parsley, 1 peeled garlic cloves
Add the grated Parmesan to the breadcrumbs
1 tablespoon freshly grated Parmesan
Stir with a fork to remove all the lumps

Prepare the loaf

Strain the tuna from its olive oil
5 oz tuna canned in olive oil, drained
Mix the tuna, the prepared breadcrumbs and the eggs
2 fresh eggs
Place the mix into a aluminium foil or cheese cloth
Roll it like a salami and tie the ends

Cooking the loaf

Place the tuna wrapped in foil or cheese cloth in the steamer or in the boiling water
Steam for 20 minutes in the pressure pan or simply steam or simmer in water for 1 hour.
Once cooked, unwrap it and let it cool down completely.
Once cold cut it into slices and lay them on a serving dish.
Decorate with mayonnaise and any other garnish you have.
¼ cup mayonnaise or aioli, 1 teaspoon capers

Video

Notes

I always have several jars of canned tuna at home as an emergency supply. It is very important to buy a good quality of canned tuna. I prefer to buy the tuna canned in the glass jar and stored in olive oil. I like to see the nice chunks of tuna, not loose mushy meat of unknown origin. Tuna stored in water is usually tasteless. Although, tuna stored in cheap olive oil is even worst.
Wait until it is completely cold before slicing it otherwise it will break.
Cover with a cling wrap, store in the fridge and it is ready to be served.
If you want to double the amount, make 2 rolls instead of a larger one. A larger roll will need more time to cook

Nutrition