How about making this delicious tuna potato bread ? This is a super simple recipe that you will definitely succeed on the first try. You will be satisfied with the result, as this preparation is original and tasty . Also surprise everyone with this delicate appetizer with an authentic taste! You only need 20 minutes to prepare it. In addition, it will not be necessary to bake it in the oven. The cooking time indicated is for potatoes only. So, are you convinced? Follow me into the kitchen and let’s get to work!
Preparation time: 20 minutes
Cooking time: 20 minutes
Servings: approximately 10-12 people
Ingredients
500 g potatoes (boiled)
320 g tuna in oil (i.e. 4 cans of 80 g, drained weight 52 g)
2 tablespoons parmesan
50 g mayonnaise
Grated zest of half a lemon, grated
Parsley chopped to taste
Marinated capers (optional)
2 anchovies in oil (optional)
Salt to taste
Preparation
Start by peeling the potatoes, wash them well under water and cut them into pieces. Boil them in lightly salted boiling water for at least 20 minutes. Check the cooking by pricking them with the tines of a fork. They should become tender. Cooking time depends on the size of the potato pieces. Once cooked, drain them and pour them into a colander. Then put them in a bowl and mash them with a fork until you obtain a puree. At this point, let the potatoes cool.
In the meantime, drain the tuna in a colander to remove any excess oil. When the potatoes are warm, add the crushed tuna with a fork. Also add 2-3 tablespoons of grated parmesan, 5-6 capers according to your taste and 2-3 anchovies. Season with salt and add a few handfuls of chopped fresh parsley. Add the mayonnaise (about 3 tablespoons) and the grated zest of half a lemon. Mix everything well with a spatula, until you obtain a fairly compact but still soft compound.
Spread a sheet of parchment paper on a work surface. Pour the mixture on top and shape it into a meatloaf using your hands and the parchment paper. Try to compact it as much as possible, then wrap it with baking paper. Close tightly at the ends, like candy. Store in the refrigerator overnight. The resting time is necessary so that the compound becomes compact and is easy to cut into slices.
The next day before serving, carefully remove the parchment paper. Slice the tuna potato bread on a cutting board. To avoid breaking the slices, wet the blade of a knife when cutting it. Decorate with fresh basil leaves, mint or marjoram and serve.