The cold tuna and potato loaf should never be missing on summer tables, easy to prepare and can be made in advance, so when it’s time to serve, just slice it and voilà, you’re done. You can serve this loaf naturally or accompanied by classic mayonnaise, beetroot mayonnaise or with tzatziki sauce. Few ingredients make this dish lip-smacking, try it, and you’ll be amazed by its goodness. But now, hurry into the kitchen!
Other recipes with potatoes
- Difficulty: Very Easy
- Cost: Very Economical
- Rest time: 4 Hours
- Preparation time: 15 Minutes
- Portions: One loaf
- Cooking methods: No Cooking
- Cuisine: Italian
- Seasonality: Summer
Ingredients for the Cold Tuna and Potato Loaf
- 26 oz potatoes, with skin, cooked, boiled
- 7 oz tuna in oil (drained weight)
- 2.5 oz grated Grana Padano
- 4 tablespoons extra virgin olive oil
- 3/4 teaspoon fine salt
- 1/2 teaspoon black pepper (freshly ground)
- 1/2 teaspoon garlic powder
- to taste chopped parsley (plenty)
Useful Tools
- Bowl
- Potato Masher
- Spoon
- Parchment Paper
- Plastic Wrap
Preparation of Cold Tuna Loaf
Peel the previously boiled potatoes while they are still warm, and pass them through a potato masher into a bowl, season them with oil, salt, pepper, and grated cheese, mix well with a spoon (or with your hands after putting on suitable gloves).
Drain the tuna well and add it to the bowl with the potatoes along with the chopped parsley (plenty), mix and blend everything again.
Prepare a piece of plastic wrap on the work surface and on top a piece of parchment paper, pour the prepared mixture and shape it into a loaf with your hands, roll it up with the parchment paper, close the roll by twisting the ends and then wrap it with the plastic wrap you placed underneath.
Place the loaf in the fridge for at least 4 hours before consuming. When ready to serve, take it out of the fridge, unwrap it, and cut into slices about 1.5 cm thick, place on a serving plate and serve naturally or with various sauces, and enjoy your meal!
