A tasty recipe to prepare in advance: the stuffed tuna meatloaf, a main course to enjoy cold, which becomes a complete meal if accompanied by a nice bowl of fresh raw vegetables dressed with a generous dose of classic vinaigrette.
The tuna and egg recipe is taken from CucinaNoProblem although I decreased the doses of eggs which were definitely too much for me.
The stuffed tuna meatloaf is cooked in a bain-marie, one of the classic techniques for cooking some desserts too, which happens without the dish coming into contact with liquids or fats.
Today’s easy tuna dish is creamy and tasty, and I can perfectly imagine it as a dish to bring to the tables of our summer meals, which with the sudden cold these days, seems like a very distant goal…
This dish, the tuna meatloaf stuffed with hard-boiled egg, is very tasty and if served with crackers or breadsticks, it is also exquisite as a savoury mousse for the appetizer buffet!
Instead of classic eggs, you can use quail eggs, and if you want to further enhance the scent (which is divine) of lemon, use lemon thyme instead of parsley…
Did you know? Tuna meatloaf is a valid alternative to the classic meat loaf, which was mainly created as a recovery dish to use leftover bread and preserved fish”
I also recommend these recipes:
COLD TUNA MEATLOAF
VEGETABLE MEATLOAF
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I have opened a channel of free recipes available to everyone on WhatsApp, without notifications or sound, which you can join by clicking on the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F, and every day you can read a sweet and a savory recipe!
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But follow me as we prepare the stuffed tuna meatloaf together!!!
TUNA MEATLOAF WITH HARD-BOILED EGG tasty baked recipe perfect even cold
- Difficulty: Very easy
- Cost: Medium
- Preparation time: 15 Minutes
- Portions: loaf pan 8 x 4 inches
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
INGREDIENTS FOR STUFFED TUNA MEATLOAF RECIPE
- 14 oz canned tuna in oil
- 5 Eggs
- 4 oz fresh bread crumbs
- 1 untreated lemon (juice and zest)
- to taste Parsley (chopped)
- to taste Salt
TOOLS FOR STUFFED TUNA MEATLOAF RECIPE
#adv
- Parchment Paper
- Aluminum Foil
- Baking Pan
- Mixer
PREPARATION FOR STUFFED TUNA MEATLOAF RECIPE
Drain the tuna from the preserving oil and put it in the mixer with the bread crumbs, 3 shelled eggs, the grated zest and juice of the untreated lemon.
Add also the parsley leaves, a pinch of salt, and blend everything well, mixing the ingredients thoroughly.
Line the loaf pan with parchment paper previously wetted and then squeezed out.
Spread a portion of the tuna mixture on the bottom and sides, creating two spaced holes on the bottom.
Continue the preparation of the boiled tuna and egg meatloaf, break an egg into each hole, and cover everything with the remaining tuna mixture.
Seal the loaf with parchment paper and then with aluminum foil, and place it in the baking pan for bain-marie cooking, where you should have already placed boiling water about 2/3 of its height.
Transfer everything to a preheated oven at 356°F (180°C) and bake the stuffed tuna meatloaf for about 40 minutes. Let the tasty tuna meatloaf cool, then place it in the refrigerator
Let the stuffed tuna meatloaf cool, then place it in the refrigerator. When ready to serve, slice the stuffed tuna meatloaf and serve with vegetables: for me, cherry tomatoes with oil, salt, and chopped parsley! Enjoy your meal!
Annalisa
Tips and Notes
SMART TIP: you can prepare it the day before, store it in the refrigerator well-covered to serve it cold or at room temperature. The taste will be even better!
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