Polpettone di tonno – Easy tuna loaf

Polpettone or meatloaf is one of those classic Italian dishes suitable for any day of the week. The most popular one is made with meat but during summertime a lighter version can be made using tuna instead.

This fuss-free dish makes a great and tasty meal which can be prepared in advance. You can also take your polpettone to work in your pack lunch or have it cold for a picnic.

You need to cook and mash the potatoes and then just add the rest of your ingredients; shape everything into a loaf and bake for 30 to 35 minutes. Just so easy!

Now that I know how good this is I will be taking it to work in my pack lunch and have it with a green salad. Another recipe perfect for “takeaways”.

• Prep Time : 20 minutes
• Cook Time : 1h 05 min
• Yield : 4

Ingredients

• potatoes – 550 g – 4 medium potatoes
• canned tuna in oil – 250 g – 1 + 1/8 cup
• egg – 1
• grated cheese – 3 tbsp
• mixed olives (green and black) – 100 g – just over 1/2 cup
• olive oil
• salt and pepper
• breadcrumbs – 3 tbsp
• dill or parsley chopped – 1 tbsp

Instructions

Peel the potatoes, place them in a pan and cover them with cold water. Bring them to the boil and cook them for 30 minutes until soft then drain them.

Mash the potatoes and put them in a bowl. Add the egg, the cheese, the chopped olives, the tuna (drained from the oil), parsley, salt and pepper and using your hands combine them well.

Line a baking tray with parchment paper. Brush it with oil and put the potato and tuna mixture on it. Using your hands shape the mixture into a loaf. Drizzle it with olive oil and sprinkle it with breadcrumbs.

Wrap it up and seal it with the parchment paper;

Bake it at 200C or 390F for 35 minutes.

Let it cool down and then slice it. Serve lukewarm or at room temperature.

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