Polpettone di tonno ai capperi. This is the favourite dish of Macio, one of my friends from Bergamo. He always cooks it when he has guests. It comes from Sale & Pepe, one of the better food magazines. It can be served as an antipasto or a main course. When I made it I didn’t process the paste long enough, so the loaf was a bit loose. It was delicious though. Serves 4 as a main course 8-10 as an antipasto.
- 2 200g tins of tuna in brine
- 2 egg whites
- 20g grated grana or parmesan
- 2 tbsp capers in vinegar
- 4 anchovy fillets in oil
- 6 basil leaves
- 1 unwaxed lemon
- 4 tbsp extra virgin olive oil
- Drain the tuna and mash with a fork.
- Combine the tuna, egg whites, grana, the zest of the lemon and the drained anchovy fillets and whiz in a food processor until you get a uniform paste. Mix in the whole capers.
- Soak a sheet of grease proof paper in water for a couple of minutes and lay it flat on the work surface.
Place the tuna mix onto the centre of the paper and form into a thick sausage shape. It help if you do this with wet hands.
Roll up the paper and twist the ends to form a ‘Christmas cracker’ shape. Tie the ends with kitchen string.
Poach the roll in just boiling water for 45 minutes. Remove from the water and allow to cool. Refrigerate for at least 2 hours.
- When ready to serve, unwrap the loaf and cut into 1-2 cm rounds.
- Make a dressing by mixing the olive oil, the juice from the lemon, chopped basil leaves and a pinch of salt.
- Serve with green salad leaves (rocket, lambs lettuce etc. anything you fancy)