The tuna meatloaf is a fresh, easy and clever second course, you can prepare it in advance and serve it when it's time to eat
Ingredients
- 250 g drained tuna in oil
- 200 g cauliflower
- 20 g pitted Taggiasca olives in oil
- 15 g desalted capers
- 4 eggs
- 1 untreated lemon
- parsley
- garlic
- bread crumbs
- White pepper
- extra virgin olive oil
- salt
whisk the cauliflower; add the tuna and whisk again until a soft and sticky mixture is obtained; then add 1 egg, the capers, the grated zest of the lemon and half of its juice. Complete with 2 tablespoons of oil and 2 of breadcrumbs. Salt and pepper.
Place the mixture on a sheet of parchment paper and wrap it with the same paper giving it the shape of a meatloaf. Tie the ends with candy-like kitchen twine. Place the meatloaf on the steamer and cook it for about 40 minutes.
Boil the remaining eggs, let them cool, then separate the yolks from the whites. Crumble the yolks with your hands and cut the egg whites into thin slices.
Chop finely a sprig of parsley and blend it with 2 tablespoons of oil and, to taste, 1/2 clove of garlic.
Let warm the meatloaf, then let it harden in the freezer for 10 minutes. Slice it and serve it with the egg mimosa, the parsley oil and the olives.
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