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Tuna Loaf

Second Course
Ingredients:

Serves 4:
170g (6oz) tuna in oil
70g (2.5oz) grated Parmigiano Reggiano aged 24 months
100g (3.5oz) Emmental (Swiss cheese)
40g (1.4oz) anchovies
3 eggs
50g (1.75oz) butter
7 pistachios (shelled)
mayonnaise, salt and nutmeg (to taste)

Preparation:

Strain the tuna and anchovies, then combine with the melted butter, Parmigiano Reggiano, Emmentahl (cut in cubes) and nutmeg. Mix in two eggs and make a hard boiled egg out of the third. Mix in the shelled pistachios and the hard boiled egg. Shape into a loaf and wrap in a cotton cloth and secure it gently with string. Boil for about 30 minutes in lightly salted water. Drain and place the loaf on a plate and cover with another plate with a weight on top. Allow to cool then place in the refrigerator for a few hours. Cut in thin slices, garnish with the mayonnaise and serve.