Grandma’s tuna and potato loaf, easy and quick in the oven, with a delightful crunchy crust and a soft filling of zucchini and Parmesan.
A dish that is tasty warm and excellent cold, served with mayonnaise or vegetable side dishes.
The tuna loaf is an easy and quick dish to make, perfect to prepare in advance and very handy for saving dinner or lunch. It is a main course much loved by young and old; I also add zucchini which make it juicier and absolutely not dry.
If you want the recipe, follow me — you’ll see how simple it is! But first I remind you that if you want to stay updated on all my recipes, you can follow my Facebook page (here) and my Instagram profile (here).
Take a look:
- Difficulty: Very easy
- Cost: Budget-friendly
- Preparation time: 1 Hour 30 Minutes
- Portions: 6 servings
- Cooking methods: Oven
- Cuisine: Italian
Ingredients to make the tuna and potato loaf
- 1 lb 10 oz Potatoes
- 10.6 oz Tuna in oil (drained)
- 2 Eggs
- 1 oz Grated Parmesan (or Grana (about 1/4 cup))
- to taste Parsley
- Half clove Garlic
- 1 Zucchini (optional)
- to taste Grated Parmesan (or Grana for the filling)
- to taste Salt
- to taste Breadcrumbs
- to taste Extra virgin olive oil
Tools
- Pot
- Oven
- Parchment paper
- Baking pans
- Potato masher
Preparation of the tuna and potato loaf
To make our tuna loaf, rinse the potatoes, put them in a pot, cover with water, add salt and bring to a boil. Cook for about 35-40 minutes; to check doneness, pierce with a toothpick: if they are soft, you can turn off the heat.
I cooked the potatoes in the steamer tray included with my microwave; if you have one, use it — it will take about 20 minutes at 750W.
When the potatoes are cooked and still hot, peel them and mash them with a fork; if you use a potato ricer you won’t need to peel them first.
Gather them in a bowl, season with salt and add the drained tuna, parsley, eggs, grated cheese and a pinch of garlic.
Mix by hand or with a fork and let rest for fifteen minutes.
Take a sheet of parchment paper, grease it with olive oil and spread the mixture with your hands to a thickness of about 3/8 inch.
Sprinkle with a handful of grated cheese to taste; I used a bit of aged Parmesan.
After grating the cheese, also add a medium grated zucchini; this will make the tuna loaf moister.
Roll it up forming a compact cylinder and shape it with your hands.
Brush with oil and coat generously with breadcrumbs.
Wrap everything tightly in the parchment paper and bake in a convection oven at 356°F for about 25 minutes, then open the parchment and let the surface brown.
Remove from the oven, let cool slightly and serve, or let it cool completely and serve at room temperature with a side salad and, if you like, a little mayonnaise.
NOTES: If you wish, you can assemble the loaf the day before, wrap it in parchment paper and keep it in the fridge until ready to put it in the oven.
From here, you can return to the HOME and discover new recipes!
If you want to stay updated on my recipes, follow me on:
Pinterest; X; YouTube; TikTok.
From here, you can return to the HOME and discover new recipes!
