The COLD TUNA AND POTATO MEATLOAF will be your go-to recipe on summer days when you want to prepare something super quick yet fresh and delicious.
In the short list of ingredients, you’ll also find ricotta, which will add an extra touch of delicacy to your palate compared to a classic tuna and potato meatloaf.
The longest preparation will be boiling the potatoes, but you can easily peel and cut them into cubes, significantly reducing cooking times.
For the rest, you will add all the other ingredients directly in the bowl, and once they are well mixed, you will be ready to shape your meatloaf.
Additionally, if you want to prepare and enjoy it on the same evening, you can speed up the resting times by placing your meatloaf in the freezer for 30-35 minutes instead of the refrigerator.
What do you say, shall we start preparing it together? Below you will find the RECIPE written in detail and also the COMPLETE VIDEO, which will be of additional help as always and will guide you step by step through the various stages.
You might also be interested in these other recipes from my blog:
- Difficulty: Very easy
- Cost: Economical
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: 4People
- Cooking methods: No cooking
- Cuisine: Italian
- Seasonality: Spring, Summer, and Fall
Ingredients
- 24.7 oz boiled potatoes (weight without skin; with skin, you should weigh about 28.2 oz)
- 11.3 oz tuna in oil (i.e., 4 cans of 2.8 oz each)
- 3.5 oz ricotta (I use cow's milk ricotta)
- grated zest of half an untreated lemon
- 2 teaspoons pickled capers
- to taste chopped parsley
- to taste salt
- to taste pepper
Tools for preparing the COLD TUNA AND POTATO MEATLOAF
- 1 Potato masher
- Parchment paper 1 sheet
Steps for preparing the COLD TUNA AND POTATO MEATLOAF
First, boil the potatoes: peel them and cut them into cubes; the smaller the cubes, the less time it will take to boil them.
Plunge the potatoes into boiling salted water and cook them until they are fully cooked (test with a fork to be sure)
For cubes about an inch in size as I do, it will take about 20-25 minutes.
Once cooked, drain the potatoes and, while they are warm, mash them with a potato masher inside a large bowl.
When the potatoes have cooled down, add to the bowl the ricotta, salt, pepper, and the grated zest of half a lemon with edible peel. If you like, you can also go generous with the lemon zest and add more. Give a first stir to blend all the ingredients well.
Now add the tuna and the parsley, finely chopped with a knife along with the pickled capers.
Give another stir until the mixture is homogeneous and all that remains is to give shape to your meatloaf.
Take a sheet of parchment paper and position it horizontally, i.e., with the longer side horizontal to you.
Pour the mixture onto the paper and give it a first shape of a sausage with your hands, making sure to leave space at the ends.
Roll and close the parchment paper around the meatloaf, using it to refine the cylindrical shape of your meatloaf.
Close the ends like a candy and, if you want to enjoy the cold tuna and potato meatloaf as soon as possible, place it in the freezer for about 35 minutes.
If instead, you want to serve it the next day, place it in the refrigerator until about a quarter of an hour before enjoying it.
If you want to accompany your cold meatloaf with a sauce, try my LIGHT YOGURT MAYONNAISE by clicking the recipe HERE. Enjoy your meal! 😉
Storage and Variations
You can enrich your cold meatloaf with chopped olives and/or a tablespoon of mayonnaise (try my light yogurt mayonnaise by clicking HERE) within the mixture.
The cold tuna and potato meatloaf can be stored in the refrigerator for a couple of days.
If you liked this recipe, you might also be interested in:
– Oven-baked chicken bites with potatoes zucchini and cherry tomatoes
