Tuna Meatloaf (Polpettone di Tonno)
Category: Main Course
Serves: 4
This Tuna Meatloaf (Polpettone di Tonno) is a light and savory dish that blends fresh tuna with the delicate flavor of capers, fresh herbs, and a hint of citrus. The recipe is simple yet elegant, making it a perfect choice for a nutritious meal that can be enjoyed both warm and cold. Paired with a refreshing and creamy soy milk sauce, this dish is ideal for any occasion.
Ingredients
| Ingredient | Quantity |
|---|---|
| Tuna (fresh fillet) | 900g |
| Potatoes | 500g |
| Capers (pickled) | 10g |
| Fresh Parsley | 3 sprigs |
| Lemon Zest | 1 lemon |
| Sea Salt | To taste |
| Extra Virgin Olive Oil | To taste |
| Sunflower Oil | 300ml |
| Soy Milk | 150ml |
| Anchovies (in oil) | 75g |
| Fresh Mint | 10 leaves |
| Lemon Juice | 3 tbsp |
| Black Pepper | To taste |
Instructions
-
Prepare the Potatoes:
Start by boiling the potatoes in salted water until they are tender. Once cooked, peel and mash them while still warm. Set aside to cool. -
Prepare the Tuna:
Take the fresh tuna fillet and finely chop it using a sharp knife. Add the chopped fresh parsley and capers (also finely chopped) to the tuna. Mix the ingredients together using your hands until well combined. -
Form the Meatloaf:
Once the mixture is ready, form it into a log-like shape (salsicciotto) and wrap it in plastic wrap. Let it firm up in the fridge for at least 1 hour. -
Make the Lemon Oil Emulsion:
In a small bowl, combine extra virgin olive oil with the zest of one lemon. Stir well to create an emulsion that will add flavor to the meatloaf. -
Preheat the Oven:
Preheat your oven to 200°C (390°F) for a static oven, or 180°C (355°F) for a fan-assisted oven. -
Bake the Tuna Meatloaf:
After the meatloaf has rested in the fridge, remove it from the plastic wrap. Place it on a baking sheet lined with parchment paper. Brush the top of the meatloaf generously with the lemon oil emulsion. -
Roast the Meatloaf:
Bake the tuna meatloaf in the preheated oven for about 20 minutes (or 15 minutes in a fan-assisted oven). The meatloaf should be firm to the touch, and the color should be light when done. -
Prepare the Soy Milk Sauce:
While the meatloaf is baking, prepare the sauce. In a tall, narrow container, add the soy milk, capers, drained anchovies, fresh mint leaves, and sunflower oil. Using an immersion blender, blend the ingredients until smooth. Season with salt and pepper to taste. -
Serve:
Once the tuna meatloaf is cooked, remove it from the oven and let it rest for a few minutes. Slice the meatloaf and arrange it on a serving platter. Drizzle some of the soy milk sauce over the top and serve the remaining sauce on the side. This dish is best enjoyed warm or at room temperature.
Tips:
- For a more flavorful meatloaf, feel free to add a small amount of finely grated Parmesan cheese to the tuna mixture.
- If you don’t have fresh tuna, you can substitute with high-quality canned tuna, though the texture will differ slightly.
- For a gluten-free version, ensure your capers and anchovies are gluten-free, as some brands may contain trace amounts of gluten.
Serving Suggestions:
This tuna meatloaf pairs beautifully with a simple green salad or roasted vegetables. The creamy, tangy soy milk sauce adds a lovely richness that complements the lightness of the tuna.
Enjoy this delightful and unique variation of a classic meatloaf!
