Meatloaf of Tuna and Potatoes

 Meatloaf of Tuna and Potatoes

Difficulty: Easy 

Prep time: 25 minutes 

Cooking time: 1 hour 

Serving: 4 persons: • 

Instructions:

• 2 medium potatoes
• 250 g of tuna in oil 
• 30 g of grated Parmesan cheese 
• 3 anchovy fillets in oil 
• a spoonful of pickled capers 
• 10 pitted black olives a spoonful of chopped 
• parsley and thyme
• 3 eggs 
• bread crumbs 
• 5 shallots 
• extra virgin olive oil 
• salt
• pepper

Instructions:

1. Wash the potatoes and boil them in salted water for about 30 minutes. 
2. Drain them, let them cool, peel them and mash them with a fork, leaving a few whole pieces; put them in a bowl and add the capers, the aromatic mince, the coarsely chopped olives and the chopped anchovies. 
3. Drain the tuna from the preservation oil, chop it and add it to the potato mixture. 
4. Add the Parmesan cheese, a spoonful of breadcrumbs, a pinch of salt and incorporate 2 eggs; work the dough with your hands to mix all the ingredients well until you get a compact and homogeneous compound. If necessary, add more Parmesan. 
5. Give the mixture a cylindrical shape; delicately pass the meatloaf obtained in the beaten egg and sprinkle it evenly with plenty of breadcrumbs; place it in a pan greased with 3 tablespoons of oil and add the shallots, peeled and cut into regular wedges. 
6. Put the meatloaf in the preheated oven at 180° and cook it for about half an hour; turn it halfway through cooking with the help of 2 spatulas, being careful not to break it. 
7. Remove it from the oven, let it cool, slice it and serve it after having flavored it with a generous grind of pepper. It is also excellent cold.