The Tuna Salami without Potatoes, also known as tuna meatloaf, is a simple, economical, and tasty dish. Just a few ingredients are needed to prepare a cold or slightly warm appetizer or second course, perfect to serve at any time of the year. Made with canned tuna in water, capers, eggs, breadcrumbs, and flavored with chives. Try other recipes with tuna.
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Oven
- Cuisine: Gastronomy
- Seasonality: All Seasons
Ingredients
- 16 oz canned tuna in water (drained weight)
- 1.8 oz pickled capers
- 2 eggs
- 3 tbsp breadcrumbs
- to taste chives
- to taste extra virgin olive oil
- to taste fine salt
- to taste black pepper
Tools
- Kitchen scale
- Bowl
- Spoon
- Food processor
- Spatula
- Parchment paper
- Kitchen twine
- Scissors
- Baking tray
Preparation
To prepare the tuna salami without potatoes…
Take the canned tuna in water, drain it well, and place it in the food processor or blender with blades. Pulse intermittently for a few seconds to further chop the tuna, but do not create a kind of pâté.
Transfer the chopped tuna into a bowl, add well-drained pickled capers, chives cut with scissors, salt, pepper, extra virgin olive oil, eggs, and breadcrumbs.
Mix the dough well with a spatula, transfer it to a sheet of parchment paper, give it the classic elongated shape of a salami (I made two small ones), compact it well with your hands, then wrap the parchment paper and close it like a candy by tying it with twine at both ends.
Place the tuna salami on a baking tray and bake it in a preheated oven at 390°F, then cook for 20/30 minutes in ventilated mode.
After 20 minutes of cooking, you can check its doneness; if you prefer it more golden, remove it from the parchment paper and continue cooking for another 10 minutes. Serve it warm or cold as you prefer.
