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Tuna Loaf

Second Course

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)


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.