TUNA AND CAPERS LOAF
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
1
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.
2
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.
