Yields4 Servings
 400 g tuna in brine – drained
 400 g mashed potatoes
 3 egg whites
 40 g grated parmesan cheese
 2 tbsps capers – rinsed
 50 g black olives – stoned and chopped
 6 anchovy fillets – chopped
 Zest of 1 lemon
 Freshly ground black pepper
For the dressing :
 Juice of 1 lemon
 4 tbsps olive oil
 Few basil leaves
 Salt and pepper to taste

Break the tuna with a fork and transfer to a blender together with the egg whites, cheese, anchovies and lemon zest. Blend well, pour into a bowl, add the potatoes, olives, capers and season with pepper.


Wet and squeeze a sheet of oven paper and spread on a work surface. Place the tuna mixture on one end and give it an oblong shape with your hands. Roll the paper over it and secure both ends with a string. Drop into a pan of boiling water, then simmer for 45 minutes. Lift it out, cool and leave in the fridge for at least 2 hours (preferably overnight}. Blend the basil leaves, oil, lemon juice and salt, and serve with the sliced tuna loaf.

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