Tuna Loaf with a Light Green Sauce
Ingredients
2 160 g cans of Rio Mare tuna in olive oil
3 potatoes
2 spoons of grated parmesan cheese
2 eggs
a large sprig of parsley
3 anchovy fillets
1 spoon of capers
125 g of thick yogurt
30 g of extra virgin olive oil
tender green salad
salt
Stampa Ricetta
Preparation
1. Boil, peel and mash the potatoes. Place in a mixing bowl, add 1 egg, the parmesan cheese and the well drained tuna.
2. Heat the oven to 200° C. Flake the tuna with a fork and combine with the other ingredients to obtain a smooth mixture.
3. Turn the mixture onto a sheet of aluminium foil and pat into a loaf shape. Roll up the loaf in the foil making sure that both ends are properly secured and cook in a hot oven for about 30 minutes.
4. Boil the egg while the loaf is cooking and then blend it with the parsley, the anchovies, the capers, the oil and a pinch of salt. Add the yoghurt and mix well to obtain a tasty, delicate sauce. Leave the loaf to cool, then slice and serve on a bed of lettuce spooning over the sauce.
