Tuna Meatloaf

Name: Tuna Meatloaf
Prep time: 30 min
Cook time: 35 min
Total time: 65 min
Yield: 4
Ingredients: Tuna in oil drained 1.4 lbs; Potatoes 1.4 lbs; Eggs 2; Capers in vinegar 2 tsp; Parsley 3 sprigs; Lemon peel untreated 1; Extra virgin olive oil to taste; Fine salt to taste

it de br es fr nl

Gluten Free
Lactose Free

Difficulty: Easy
Prep time: 30 min
Cook time: 35 min
Serving: 4
Cost: Low

PRESENTATION

If you're craving something simple yet flavorful, tuna meatloaf—also known as polpettone di tonno—is the way to go. Honestly, it’s a beloved staple on Italian tables. Instead of traditional meat, it uses canned tuna in oil mixed with boiled potatoes and eggs. And guess what? It creates this soft, compact loaf that’s a super tasty departure from heavier dishes. Really, really good stuff. Grated lemon zest adds a fresh, citrusy aroma, perfectly complementing the savory tuna.

Plus, it's a tuna loaf recipe that's not only easy on the wallet but also quick to prepare. Perfect for family meals or summer dinners. Italian families serve it as a second course, and it's a hit at buffets and picnics. The versatility of this canned tuna meatloaf means you can enjoy it hot or cold. So, so tender, it keeps its rich flavor intact.

What sets this tuna meatloaf apart? Flexibility, for sure. Many Italians make mini versions or toss in olives or veggies for a fun twist. It's kid-friendly and surprisingly a hit even with those who don’t usually go for fish dishes. Plus, it offers a refreshing change from the classic tuna casserole—especially when sliced for gatherings.

And the lemon zest? It keeps every bite bright and lively, making it stand out from other baked tuna dishes. With roots in Italian home cooking, this tuna loaf recipe offers a comforting slice of everyday life in Italy. Really brings unexpected joy each time. Whether you are planning a picnic, potluck, or just a cozy dinner, this dish is sure to be a crowd-pleaser, capturing the heart of simple and satisfying Italian cuisine. **Can't go wrong.

How to prepare Tuna Meatloaf

To prepare the tuna meatloaf, first boil the potatoes 1 for 20 minutes or until they become soft. Meanwhile, drain the tuna 2, place it in a bowl, crush it with a fork into small pieces, then add the lemon zest 3.

Also add the chopped parsley 4, capers, eggs 5, a pinch of salt, and mix everything to get a homogeneous mixture 6.

Mash the potatoes 7 and add them to the tuna. Also add the oil 8 and mix the ingredients well to obtain a homogeneous and compact mixture 9.

Transfer the mixture to a work surface and form a loaf about 4x10 inches, wrap it in plastic wrap, pressing well to compact it and close it like a candy 10. Let it rest for a few minutes. Place it on a baking tray lined with parchment paper, and gently remove the plastic wrap. Brush with oil 11 and bake in a preheated convection oven at 392°F for 35 minutes. Your tuna meatloaf is ready to be enjoyed 12.

Storage

The tuna meatloaf can be stored in the refrigerator, in a closed container or wrapped in plastic wrap, for 2-3 days.

Tip

The tuna meatloaf is a versatile recipe that can be easily customized by adding different ingredients such as olives, grated cheese, paprika, turmeric, or other spices. If you want perfect slices, let the meatloaf cool completely before slicing it.

For the translation of some texts, artificial intelligence tools may have been used.

Tuna Meatloaf

PRESENTATION

How to prepare Tuna Meatloaf

Storage

Tip

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