Savory sandwich zuccotto with tuna and salmon, an idea for a no-cook, Christmas appetizer that is decadent and theatrical.
The savory zuccotto made with sandwich bread is a very tasty starter, perfect to bring to the table for the holidays: flavorful and with great visual impact, just like the Christmas Savory Zuccotto with Russian salad.
I don’t know who invented it first, but I saw it online some time ago and wanted to create a version with tuna, mayonnaise, iceberg lettuce and salmon to bring to a seafood-based New Year’s Eve dinner.
If you are looking for original recipes for a seafood-based menu or starters to amaze on New Year’s Eve or seafood starters you can prepare the day before, theatrical, tasty and new, try it — it’s extremely simple to make and absolutely delicious! Ready? Let’s run to the kitchen and roll up our sleeves; the recipe is super easy and will guarantee great success. If you want to stay updated on my recipes, you can follow my Facebook page and my Instagram profile.
Take a look:
- Difficulty: Very easy
- Cost: Very inexpensive
- Rest time: 2 Hours
- Preparation time: 15 Minutes
- Portions: 6-8
- Cooking methods: No-cook
- Cuisine: Italian
- Energy 173.23 (Kcal)
- Carbohydrates 22.15 (g) of which sugars 1.55 (g)
- Proteins 11.85 (g)
- Fat 4.57 (g) of which saturated 0.38 (g)of which unsaturated 1.24 (g)
- Fibers 1.94 (g)
- Sodium 484.36 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 6 slices sandwich bread
- 5.3 oz tuna in oil
- 5.3 oz smoked salmon
- 3 cups lettuce (iceberg)
- 1 cup mayonnaise
Tools
- glass or metal bowl about 8 2/3 in
Savory sandwich zuccotto with tuna and salmon: preparation…
Line the inside of your mold with plastic wrap. I used a glass bowl; metal bowls or even plastic salad bowls of the correct size also work.
Cut the sandwich bread so you can cover the entire inside of the bowl.
Spread some mayonnaise on the bread, then make the first layer with drained tuna and cover with another slice of bread.
Make another layer with smoked salmon and mayonnaise and cover again with more bread.
Wash the lettuce, cut it into thin strips, make another layer and add some mayonnaise.
Cover with another layer of bread and make a layer of tuna, lettuce and mayonnaise.
Cover with a final layer of bread.
Cover everything with plastic wrap, press with your hands (if you have a weight, place it on top) and refrigerate to rest for about two hours.
After resting, make a bed of lettuce on a flat plate and invert the zuccotto onto it.
Decorate as you like with mayonnaise.
I decorated mine adding extra salmon, two cherry tomatoes, parsley leaves and chopped pistachios.
Store any leftover zuccotto in the refrigerator in a suitable closed container and consume within 24 hours (the lettuce will lose crispness over time).
If you liked this recipe, also take a look at:
–Sandwich cake with tuna, ham and mayonnaise;
–Sandwich cake with shrimp and tuna;
To make this rather large zuccotto I used about six slices of bread, so just over one package, and my bowl was about 8 2/3 in.
