Main courses
Main courses
Stuffed tuna loaf
A tuna and potato loaf with a cold-cut and scamorza filling, finished with a breadcrumb crust.
From Nonna Adele’s kitchen
- Cooking
- Until golden and 74 °C in the centre
Temperatures: 180 °C
LET’S GET COOKING
Method
Boil the potatoes until tender, then peel and mash them. Leave to cool until lukewarm.
Lightly moisten the bread and squeeze it well. Flake the tuna, pit the olives and rinse the capers if salt-packed.
Mix the potatoes, tuna, eggs, capers and olives. Add the bread gradually until the mixture holds its shape; season with salt and pepper.
Spread the mixture into a rectangle on baking paper. Place the cold cuts and pieces of scamorza in the middle, keeping the edges clear.
Use the paper to help roll it up and seal the ends well. Transfer to a baking dish, sprinkle with breadcrumbs and finish with a drizzle of oil.
Bake in a preheated oven at 180 °C until the crust is golden, checking with a thermometer that the centre reaches 74 °C. Leave to settle before cutting.
Serve hot. To serve cold, cool rapidly and keep covered in the refrigerator until ready to bring to the table.
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