I had been thinking about trying to make the cold tuna loaf for a long time, and I finally decided to do it! I admit I was a bit skeptical about the result, but I was pleasantly surprised by the delicate taste it offers right from the first bite.
It’s really simple to prepare the cold tuna and potato loaf, and you don’t need to turn on the oven or the stove to cook it, except for the potatoes!
It keeps in the fridge for two or three days and can be served as an appetizer or main course.
“But how do you bind the loaf without eggs?” To this, and other questions, I’ll answer in the box you find at the end of the recipe 🥣👩🍳🩷
So, have I convinced you? Let’s prepare this cold tuna and potato loaf without eggs together, it’s really tasty!
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- Cost: Cheap
- Rest time: 12 Hours
- Preparation time: 20 Minutes
- Portions: about 10-12 slices
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1.1 lbs potatoes (boiled)
- 11.3 oz tuna in oil (or 4 cans of 2.8 oz, drained weight 1.8 oz)
- 2 tablespoons Parmigiano Reggiano PDO
- 3.5 tablespoons mayonnaise
- lemon zest
- chopped parsley (or herbs of your choice)
- capers in vinegar (a teaspoon, only if you like them)
- 2 anchovies in oil (only if you like them)
- salt
Tools
- Saucepan
- Peeler
- Colander
- Ladle
- Grater
- Bowl
- Spatula
- Parchment paper
- Cutting board
Preparation
To prepare your cold tuna loaf, start by peeling the potatoes, washing them thoroughly under water, and cutting them into chunks.
Boil the potatoes in boiling, lightly salted water for at least 20 minutes. They should become tender; you can test them with a fork.
Cooking time may vary based on the size you have cut the potatoes; the larger they are, the longer they need to cook.
Once cooked, place the potatoes in a colander to drain them thoroughly. Then, place them in a bowl and mash them well with a fork until you get a purée.
At this point, let the potatoes cool slightly, and in the meantime, drain the tuna in a sieve to remove all excess oil.
If you prefer, you can of course use tuna in brine instead of tuna in oil.
When the potatoes are lukewarm, add the tuna that you have mashed with a fork, add 2-3 tablespoons of grated Parmigiano Reggiano, 5-6 capers depending on your taste (if you don’t like them, you can leave them out), and 2-3 chopped anchovies (only if you like them).
Adjust the salt and add a couple of handfuls of fresh chopped parsley. Add the mayonnaise (about 3 tablespoons) and the grated zest of half a lemon.
I recommend tasting a teaspoon of the mixture to see if more salt or spices are needed. Now, with a spatula, mix everything well until you get a fairly compact but still soft mixture.
At this point, spread a sheet of parchment paper on a surface, pour the mixture on top, and shape it into a loaf, using your hands and the parchment paper to help.
Try to compact it as much as possible and then wrap it with the parchment paper, closing it well at the ends, like a candy.
Store in the fridge overnight. The resting time is necessary so that the mixture becomes compact and can be sliced.
The next day, before serving, remove from the fridge, gently remove the parchment paper, place it on a cutting board, and slice your tuna loaf.
Be careful because it is still delicate. To avoid breaking the slices, wet the knife blade before cutting.
Garnish with fresh basil leaves, or mint or marjoram, and serve.
And voila, your delicious tuna and potato loaf is ready to impress everyone! Enjoy your meal!
Article protected by copyright © – Gabriella Geroni © All Rights Reserved
How long does the tuna loaf keep in the refrigerator?
The tuna and potato loaf keeps in the fridge for about 2-3 days. It’s important to cover it well to prevent it from absorbing other odors in the fridge.
You can prepare it calmly the day before and enjoy it the next day; that rest in the fridge will allow the loaf to become more flavorful and even more delicious!How do you bind the loaf without eggs?
This is the biggest concern for those trying to make this recipe for the first time! The loaf does not crumble thanks to the potatoes and mayonnaise, which make the mixture soft and compact.
Can I use tuna in oil or in brine?
Of course, you can use both without difference, or rather the tuna in oil will certainly be more flavorful but greasier, so if your choice is for dietary reasons, it’s better to use the one in brine.
The only recommendation is to drain it very well.How long should it rest in the fridge to set well?
All night! The resting time is crucial for this preparation, so please respect the indicated times.
How can I replace the mayonnaise?
Definitely with spreadable cheese to balance the final consistency of the mixture.
Can I add other ingredients to make it tastier?
Of course you can! You can add, for example, the aromatic herbs or spices that you like best.
Or olives, sun-dried tomatoes, fresh vegetables, always finely chopped.
Even pickles go very well.
