The Tuna and Potato Meatloaf in Crust is very simple to make and very tasty. We prepared it with homemade pastry, but you can use ready-made puff pastry, or brisée pastry, or even pizza dough.
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Few and simple ingredients that we all have at home quickly transform into a really delicious Tuna and Potato Meatloaf that even children will love, just think about how good tuna and potato balls are.
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Delicious hot just made but equally delicious at room temperature, the Tuna and Potato Meatloaf can be prepared the day before and reheated in the oven for a few minutes or left at room temperature to be eaten from morning to evening.
As for the olives, you can use the ones you like best. We had green ones in the fridge to use up, so we used those, but I can see it being very tasty with Taggiasca olives too.
If you like tuna and are looking for ideas to use it in cooking, especially in summer and spring, below are some more ideas, and then right after the photo, let’s find out how to prepare the Tuna and Potato Meatloaf!!
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 20 Minutes
- Portions: 6
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for Tuna and Potato Meatloaf in Crust
- 2 cups all-purpose flour
- 1/2 cup water
- 2 tbsps extra virgin olive oil
- 1 pinch salt
- 10 oz canned tuna in oil (drained weight)
- 14 oz potatoes, peeled, cooked, boiled
- 1/2 cup Grana Padano cheese, grated
- 2.5 oz green olives (pitted)
- 1 bunch parsley (chopped)
- 1/4 cup breadcrumb
- 2 pinches salt
- to taste black pepper (ground)
Tools
- 1 Bowl
- 1 Rolling pin
- 1 Pot
- 1 Baking sheet for oven
- 1 Scale
- 1 Potato masher
Preparation of Tuna and Potato Meatloaf in Crust
To prepare the Tuna and Potato Meatloaf the first thing is to prepare the homemade pastry following my recipe.
Let it rest at room temperature for 20 minutes then roll it out with a rolling pin into a rectangle 1/8 inch thick, so not thin.
In the meantime, you will have boiled the potatoes, so mash them in a bowl with the potato masher.
Season with salt, pepper, and some fresh chopped parsley and add the grated cheese.
Drain the tuna from its preserving oil and chop the olives (you can use only green or black, or a mix of both).
Now you just need to add the tuna, breadcrumbs, and olives to the potato puree and mix well to combine.
Place the filling in the center of the homemade pastry (or puff pastry) and compact it as if making a meatloaf.
Cover it with one end of the homemade pastry, pressing lightly. Make diagonal cuts on the other side of the pastry and bring each strip over the tuna and potato meatloaf in crust.
Seal the edges well to avoid the mixture coming out during cooking.
For a more golden color, you can brush the meatloaf with a little milk or oil.
Preheat the oven to 375°F in static mode or 355°F fan-forced and bake the tuna and potato meatloaf in the center rack.
The baking time is approximately 35/40 minutes, as every oven is different, it may vary by 5 minutes less or 5 minutes more.
Remove from the oven and let rest for 5 minutes before slicing and serving.
How to Store Tuna and Potato Meatloaf in Crust
You can store it in the refrigerator for 2 days, well sealed in a container with a lid.
Other Recipes
If you want to see other types of recipes you can return to HOME.
FAQ
What else can I add to make it tastier?
You can add desalted capers and for even more flavor, 3 anchovies in oil, chopped and mixed with the tuna.
