Mock fish is a tasty cold dish perfect for summer and very easy to make.
A cold meatloaf made of tuna and potatoes shaped like a fish, either manually as in this recipe or using a special mold. An easy-to-prepare cold dish made from oil-packed tuna and boiled potatoes to decorate as you like and serve cold from the fridge, perfect as an appetizer or main dish.
Read how to make mock fish with the easy recipe you find below, as usual, right after the photo 😉
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- Difficulty: Easy
- Cost: Economical
- Rest time: 2 Hours
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Summer
Ingredients for Mock Fish
- 4 cups potatoes
- 9 oz oil-packed tuna (drained weight)
- Half black olive (pitted)
- carrot (a piece)
- pickled gherkins
- parsley
- mayonnaise
- salt
Tools
If you don’t want to do it manually, you will need this mold
- 1 Mold
Preparation of Mock Fish
Wash the potatoes, cut them in half without peeling, put them in a pot, cover with water, and bring to a boil.
When the water boils, add salt and let them cook for ten to twelve minutes, until soft.
Drain them, remove the skin while still hot, and mash them with a potato masher, collecting the puree in a bowl.Drain the tuna well from the preserving oil and add it to the potato puree along with a sprig of chopped parsley.
Mix thoroughly until you get a homogeneous and compact mixture (if necessary, to make the mixture more moldable, you can add a bit of mayonnaise).
Form a cylinder with the mixture and place it on a serving dish.Flatten it and shape it into a fish as you see in the photo.
Use half a pitted black olive for the eye, two pieces of carrot for the mouth, and slice and julienne the gherkins to form the scales and fins, unleashing your creativity as you wish.Decorate with tufts of mayonnaise using a pastry bag with a small star tip.
Let your mock fish rest in the refrigerator for a couple of hours before serving.
Notes
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