This week’s recipe is another very easy one and comes directly from my mom’s archive.
This tuna loaf can be served still warm, at room temperature or after sitting for a while in the fridge.
In this video I will also show you how to make a super easy and light sauce to enrich its flavor.
Of course you can use whatever sauce you like. For example mayonnaise goes very well with it.
This is the basic recipe, but you can add herbs or other ingredients like finely chopped olives, capers, pickled vegetables, boiled eggs and so on.
Also, if you have some leftovers, try some slices in a sandwich!
INGREDIENTS:
10.5 oz OLIVE OIL CANNED TUNA
3 tbsp GRATED PARMIGIANO REGGIANO CHEESE
2 tbsp BREAD CRUMBS
2 EGGS
1/2 LEMON (jiuce)
SALT
FOR THE SAUCE:
GARLIC
PARSLEY
1/2 LEMON (jiuce)
2 tbsp EXTRA VIRGIN OLIVE OIL
SALT
GROUND PEPPER
INGREDIENTI:
300 gr TONNO SOTT’OLIO
3 cucchiai PARMIGIANO
2 cucchiai PANGRATTATO
2 UOVA
1/2 LIMONE (succo)
SALE
PER LA SALSA:
AGLIO
PREZZEMOLO
1/2 LIMONE (succo)
2 cucchiai OLIO EXTRA VERGINE
SALE
PEPE
Thanks for watching e buon Ferragosto!