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
2 200g tins of tuna in brine
2 egg whites
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.
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.
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)
Anchovies, Antipasto, Basil, Capers, Eggs, Fish & seafood, Lemon, Recipe, Secondo - second course, Tuna
antipasti, Secondo - second course, tuna
Apr · 30
Spaghetti con il tonno. This is a good store cupboard standby. Serves 4
Spaghetti with tuna ingredients
360 grams spaghetti
1 clove garlic — peeled
80 grams tin of tuna — drained and flaked
3 tablespoons concentrated tomato puree
1 tablespoon chopped parsley
3 tablespoons olive oil
salt and pepper
Heat the oil in a pan, add the garlic, cook until browned and remove and discard.
Add the tuna and mix well.
Loosen the tomato puree with a couple of tablespoons of warm water and add to the pan and stir well. Cook over a low heat for 15 minutes.
Remove from the heat, stir in the parsley and season with salt and pepper.
Serve with the cooked spaghetti.
Spaghetti with tuna finished dish
Garlic, Parsley, Pasta, Primo - first course, Recipe, Spaghetti, Tomato puree, Tuna
cooking, first course, food, italian, Pasta, primo, Recipe, Spaghetti, tuna, with tuna
Jul · 16
Tonno alla Genovese. From Genova. Serves 6.
600g Fresh tuna, cut into 6 steaks
2 salted anchovies, soaked and filleted
30g dried porcini mushroom, soaked in warm water for half an hour and drained. Reserve the liquid.
1 glass dry white wine
1 medium onion, finely chopped
1 clove garlic, finely chopped
1 small bunch of parsley, finely chopped
Heat some oil in a pan and add the onion, garlic, mushrooms and parsley. Fry for a few minutes.
Add the anchovie fillets and allow them to dissolve.
Add the wine, the mushroom liquid and a table spoon of flour. Allow to cook for 6 or 7 minutes.
Add the tuna, season with salt and pepper, cover and cook over a low heat for around an hour.
Fish & seafood, Recipe, Secondo - second course, Tuna
cooking, food, genovese, italian, Recipe, second course, Secondo, tonno, tuna, Tuna alla Genovese
Jun · 15
Calamarate al tonno e olive. If you can’t find
calamarata, you can use penne.
calamarata 200 grams tuna in oil, drained
1 heaped tablespoon capers (preferably salted), soaked in cold water for 10 minutes then drained
20 olives (green or black or a mixture of both), stoned and roughly chopped
3 cloves garlic, finely sliced
3 sprigs parsley, chopped
4 tablespoons olive oil
zest of half a lemon, grated
1/2 glass dry white wine
Fry the garlic in the oil until it’s golden and crispy. Add the capers and fry for a further 15 seconds. Remove the garlic and capers from the oil using a slotted spoon and put to one side.
Add the tuna to the pan, season with salt and break up with a wooden spoon. Cook for 4-5 minutes and then add the wine, olives and the lemon zest. Mix well and remove from the heat.
Add the cooked pasta to the pan and mix well. Transfer to a warmed serving dish, sprinkle over the garlic, capers and parsley. Serve immediately.
Calamarata, Pasta, Primo - first course, Recipe, Tuna
Calamarata, cooking, first course, food, italian, olives, Pasta, primo, Recipe, tuna, with tuna and olives
Jan · 25