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Tuna Loaf
Move over, Gefilte Fish! In Italy, we have our own not-so-refined and yet delicious comfort appetizer…
Tuna Loaf. I don’t know if I can call this recipe historical, because it’s made with canned tuna 😉 but it’s been around long enough that a couple of versions are included in a G. A. Vitali-Norsa’s “classic” ‘La Cucina nella Tradizione Ebraica” (1970). Of course, many more variations are enjoyed often – especially in the warm seasons – on countless Jewish Italian tables. Here is mine:
Ingredients
- 1 and 1/2 cans (about 9 ounces) Yellowfish Tuna, packed in olive oil, plus 2 anchovies
- 1 cup plain bread crumbs
- 2 eggs
- a pinch of nutmeg (if liked) OR 1 tablespoon of freshly chopped parsley
- * if you don't follow the Sephardic prohibition against mixing fish and dairy, you can add a couple of tablespoons of grated parmigiano reggiano
Directions
Drain the tuna very well and pulse it in a food processor till smooth
Add the eggs, the bread crumbs, spices (and cheese if using)
Shape it into a long loaf, and wrap it tight in a cheesecloth, tying it at the ends with kitchen string
place it in a wide pot of boiling water (enough water to just cover it) and cook for 25 minutes
Allow to cool, unwrap, slice, and serve with mayonnaise or any other lemon-y or tangy sauce
(if you prefer a crunchier version, you can bake it for 30 minutes at 200 F instead of boiling it)
https://dinnerinvenice.com/2011/05/01/tuna-loaf/
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