Tuna meatloaf

Among the many fish recipes that are suitable for various occasions, today we are going to make one which is absolutely spot on for both adults and children, and is especially good for those moments when you need to serve up something quickly despite having a half-empty fridge. It’s a lovely meatloaf made with tuna, a real last-minute lunch recipe which everyone will enjoy, especially if you have the children of friends suddenly turning up at your door. It’s also perfect - simple and quick to prepare - as a reunion meal for old friends. The secret of this recipe is that it is well suited for eating hot or cold, an advantage certainly not be underestimated. So, would you like to make something a little out of the ordinary but without spending too much time in the kitchen?


30 minutes Total time
20 minutes Active time
Serves 4 persons
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Boil the potatoes for 5 minutes and then peel them. Cut into cubes and sauté in a pan with a little oil and onion for 10 minutes. While the potatoes are cooking, cut the raw tuna into small cubes and dress with a little olive oil, some salt and thyme. When the potatoes are ready, crush them and the chopped onion in a bowl with a pestle. Add the raw tuna, the rest of the thyme, a little chopped parsley, salt and pepper. When you have mixed everything well, transfer to a chopping board and mould everything with your hands into a loaf shape. Then sprinkle the meatloaf with the breadcrumbs so that it’s well coated. Heat a little olive oil in a frying pan and brown the meatloaf on each side for 5 minutes. Serve with a reduction of balsamic vinegar.

If you are a real gourmet connoisseur of fish and you can afford it, as opposed Yellowfin tuna you could buy Bluefin tuna, the most prized variety for the quality of its meat, although it is now an endangered species.
Tuna - of which there are many different species - can be bought as bottarga (tuna eggs), or the ‘mosciame’ or ‘ventresca’, the most prized part of the fish.

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