Tuna loaf

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.

Tuna loaf ingredients

Tuna loaf ingredients

  • 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
  • salt
  1. Drain the tuna and mash with a fork.
  2. 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.
  3. Soak a sheet of grease proof paper in water for a couple of minutes and lay it flat on the work surface.
  4. 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.

  5. Roll up the paper and twist the ends to form a ‘Christmas cracker’ shape. Tie the ends with kitchen string.

    Tuna loaf ready to cook

    Tuna loaf ready to cook

    Poach the roll in just boiling water for 45 minutes. Remove from the water and allow to cool. Refrigerate for at least 2 hours.

  6. When ready to serve, unwrap the loaf and cut into 1-2 cm rounds.
  7. Make a dressing by mixing the olive oil, the juice from the lemon, chopped basil leaves and a pinch of salt.
  8. Serve with green salad leaves (rocket, lambs lettuce etc. anything you fancy)
Tuna loaf

Tuna loaf

Grilled marinated swordfish

Pesce spada in salmoriglio. From Calabria. Serves 4

grilled swordfish ingredients

  • 4 swordfish steaks (about 200 g each)
  • olive oil
  • juice of 1 lemon
  • oregano
  • 1 sprig parsley – chopped
  • 1 clove garlic – chopped
  • salt and pepper
  • 1 tablespoon capers – chopped
  • grated lemon zest
  1. Mix together the olive oil, lemon juice, a generous amount of oregano, parsley, lemon zest and capers to make the marinade. season with salt and pepper. Marinate the swordfish for a couple of hours.
  2. Remove the steaks from the marinade and dry with kitchen paper.
  3. Heat the grill to its maximum heat.
  4. Sprinkle the sword fish with a little oil and grill for a couple of minutes each side.
  5. Sprinkle with some of the reserved marinade and serve.

grilled swordfish finished dish