The Tuna Meatloaf and Fennel Cream is a very quick and soft recipe that even kids will love. Delicious both hot and cold, it will give you much satisfaction. Using almost exclusively organic products for my recipes, I only buy tuna preserved in glass.
- Difficulty: Very easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Cooking time: 30 Minutes
- Portions: 4 servings
- Cuisine: Italian
Ingredients
- 14 oz Drained canned tuna
- 2 cups Breadcrumbs
- 2 cloves Garlic
- 2 Eggs
- to taste Salt and pepper
- 1 tbsp Capers
- 2 fillets Anchovies in oil
- 1/2 cup Milk
- to taste Chopped parsley
- 3.5 oz Grated Parmesan cheese
- Grated zest of 1 lemon
- Scraps of 4 fennels
- 2 cloves Garlic
- to taste Extra virgin olive oil
- to taste Salt and pepper
Preparation
Drain the tuna, making sure not to discard the oil, as you will reuse it later.
Place it in the food processor along with the capers, anchovy fillets, garlic, and parsley.
Transfer the mixture to a bowl, and add the grated Parmesan, breadcrumbs, grated lemon zest, eggs, and half the milk.
Start to mix, and only if the mixture is too dense, add the remaining milk.
Season with salt and pepper, and shape your tuna meatloaf.
In a high-sided saucepan, pour the drained oil, heat it, and brown the meatloaf.
Then add the remaining milk along with a glass of preheated water and wine.
Lower the heat, cover, and let cook for about 20 minutes.
For the fennel cream:
After cleaning 4 fennels, take all the scraps, none excluded, wash and dry them.
Chop the garlic, and sauté it along with the diced fennel scraps.
Salt, pepper, and cook until softened.
Blend well, and if the cream is too liquid, return it to the pan, and let it reduce a bit more.
Plate and serve the dishes hot.
Did you like my recipe for Tuna Meatloaf and Fennel Cream? Follow me on the Facebook page to not miss any updates!!
