This incredibly delicious recipe is made absolutely exquisite with the Monique Armonia Gourmet yellow potato variety. With its outstanding organoleptic qualities, this variety is perfect for steaming or boiling.
Together with tuna they are the perfect combination for a meatloaf so soft that it will leave your guests speechless! Ideal as a main course or served cold during an aperitif, this potato and tuna meatloaf is always popular and easy to make: it’s a quick and delicious idea that will excite and satisfy even the most demanding palates. How about you?
Do you know any other recipes made with potatoes and tuna? Tell us about them in the comments with a nice photo of your dishes!
Ingredients
- Melrose variety Armonia Gourmet potatoes: 800 g
- Tuna in oil: 200 g (drained)
- Eggs: 2
- Grated Parmigiano Reggiano: 50 g
- Breadcrumbs: 50 g (plus some for the topping)
- Fresh parsley: 1 sprig (chopped)
- Salt: to taste
- Pepper: to taste
- Nutmeg: to taste (optional)
- Mozzarella or scamorza cheese: 100 g (optional, for a stringy filling)
- Extra virgin olive oil: to taste (for brushing)
Preparation
Wash the potatoes and cook them in plenty of salted water for about 30-40 minutes, until they are soft. Drain, peel and mash them with a potato masher in a large bowl. Add the drained and crumbled tuna to the mashed potatoes.
Mix in the eggs, parmigiano, breadcrumbs, chopped parsley and a pinch of salt, pepper and nutmeg (if you like). Mix thoroughly until you get a smooth mixture.
Shape it into a meatloaf:
Spread out the mixture onto a sheet of baking paper, making it a rectangular shape. If you would like a stringy filling, spread out the mozzarella or scamorza in the middle. Gently roll up the mixture using the baking paper, sealing the edges well to stop the filling from leaking out. Get ready for cooking:
Transfer the meatloaf onto a baking tray, sprinkle it with a few breadcrumbs on the surface and brush with a drizzle of oil. Bake in a preheated oven at 200°C for about 30-35 minutes, or until the surface is golden brown. Leave the meatloaf to cool down before cutting it into slices. You can serve it hot, warm or at room temperature.
