The tuna and potato meatloaf: with canned tuna is very easy and very tasty, to prepare in advance and keep in the refrigerator to offer our guests at room temperature as a tasty appetizer or as a fresh main dish, perhaps with some green salad or cherry tomatoes and garlic.
For this a tuna and potato meatloaf that is as quick as it is delicious we’ll use canned tuna, we also prepare it in winter to serve hot and steaming.
In just a few steps, you can transform common ingredients into a rich and tasty dish. Tuna, with its full flavor, combines with the creamy texture of potatoes, creating an irresistible combination of textures.
Perfect for a family dinner or a lunch with friends, this meatloaf is the solution for those looking for taste and practicality. Get ready to impress everyone at the table with this easy recipe.
A truly delicious dish, also hot just out of the oven, ideal for all seasons, in summer it will be the solution for a carefree evening and in winter a comfort just out of the oven and enjoyed in company.
A few simple ingredients and lots of flavor will win you over immediately, try it and you’ll agree.
Let’s discover right after the photo how to prepare this tuna and potato meatloaf!!
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- Difficulty: Very Easy
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Electric Oven
- Seasonality: All Seasons
Ingredients for Tuna and Potato Meatloaf
- 14 oz tuna in oil (drained weight)
- 1.5 lbs potatoes
- 2 eggs (medium)
- 2 tsps capers
- 1 tbsp chopped parsley
- 2 pinches salt
- 2 pinches black pepper
- 2 tbsps breadcrumbs
Tools
- 1 potato masher
- 1 baking tray
- 1 bowl
Preparation of Tuna and Potato Meatloaf
Preparing the tuna meatloaf is very simple, first drain the tuna from its preserving oil.
If you want, you can use tuna in water and your meatloaf will be lighter.
Cook the potatoes with the peel on, either steamed or in a pot filled with water until they are tender but not falling apart.
Pass them through the potato masher with the skin on, which will be retained inside, and let the potato puree fall into a bowl.
Let it cool.
Season with salt, pepper, the chopped parsley, and the rinsed and coarsely chopped capers.
Add the eggs and the drained tuna then mix well to combine everything.
On a sheet of parchment paper, spread the breadcrumbs and then pour the tuna meatloaf mixture.
Shape the meatloaf by rolling it in the breadcrumbs.
Compact it very well and roll it in the parchment paper, closing it like a candy.
Let it rest in the refrigerator for at least 1 hour, then bake in a preheated static oven at 180°F (82°C) for 20 minutes on the middle shelf of the oven.
Remove from oven, let it rest for 5 minutes before removing the parchment paper and at this point decide whether to eat it hot or let it cool slightly and..
ENJOY YOUR MEAL
When choosing canned tuna, there are some aspects to consider to ensure you get a high-quality product:
Quality of tuna: Prefer yellowfin or white tuna over regular tuna for a milder flavor.
Packaging: Check if the tuna is in oil or water.The one in oil is more flavorful, while the one in water is lighter and less caloric.
Sustainability: Look for certifications like MSC (Marine Stewardship Council) that indicate sustainable fishing.
Ingredient: The fewer ingredients, the better. Ideally, find only tuna, water or oil, and salt.
How to store tuna meatloaf
You can store the tuna meatloaf in the refrigerator for 3 days in an airtight container or wrapped in parchment paper.
Other recipes
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