Polpettone di Tonno - Tuna Meatloaf Recipe
recipe

A delicious summer dish that is easy to prepare with canned tuna. This meatloaf is a perfect addition to new potatoes and fresh summer salads.
Preparation Time: 30 minutes
Serving Size: 4-6
Ingredients:
- 2 cans of John West tuna in water, drained
- 2 cups breadcrumbs
- 1 cup milk
- 2 eggs
- 1 cup grated Parmesan cheese
- 1 onion, finely chopped
- 2 garlic cloves, crushed
- 1 tablespoon fresh parsley, chopped
- Salt and pepper to taste
- 1 tablespoon olive oil for frying
Instructions:
1. In a bowl, crumble the drained tuna.
2. Add breadcrumbs, milk, eggs, Parmesan cheese, chopped onion, crushed garlic, and parsley to the tuna. Season with salt and pepper.
3. Mix the ingredients well until the mixture is smooth.
4. Shape the mixture into a long loaf and place it on a baking sheet lined with parchment paper.
5. Bake in a preheated oven at 180°C (350°F) for about 25-30 minutes, or until golden brown.
6. Allow it to cool slightly before slicing and serve with new potatoes and salad.
Nutritional Information (per serving):
- Energy: 250 kcal
- Protein: 20 g
- Carbohydrates: 20 g
- Fat: 10 g
- Fiber: 1 g

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