Tuna Meatloaf (Italian Polpettone di Tonno)

Italian Tuna Loaf or polpettone di tonno is a light and delicious seafood variation on the classic meatloaf. With the everyday staples of canned tuna, breadcrumbs, Parmesan, eggs, plus a little garlic and parsley, the result is a subtle savoury flavour. Wrapped then gently simmered in water rather than baked, the texture is beautifully moist. Traditionally eaten cold as a lighter second course, Italian Tuna Loaf makes a great lunch or easy dinner served with a salad and lemony mayonnaise. 

1 can tuna, in olive oil (~ 2 tins after draining off most of the oil) (200-225 g)
fresh white breadcrumbs (40 g)
Parmesan cheese, finely grated (30 g)
1 clove garlic, finely chopped or grated
1 Tbsp. fresh parsley, finely chopped
¼ tsp. black pepper, freshly ground
sea salt
2 large eggs

Drain most of the oil from the tuna but leave a little so it's still moist. Tip into a mixing bowl along with the breadcrumbs, Parmesan, garlic, parsley and black pepper. Season lightly with salt, depending on how salty your tuna is. Use a fork to mix everything together, breaking up the tuna so it's in small flakes.

Crack the eggs into a separate bowl, add a small pinch of salt and beat together. Tip the eggs into the tuna mix. Switch to a silicone spoon and stir well to combine all the ingredients.

Put a large piece of cling film on your worksurface with the short side facing you.

Tip the tuna mix onto the cling film a few centimetres up from the bottom edge and shape into a rough log (when deciding how long, remember that it will need to fit into a saucepan).

Enclose the mix in the cling film by rolling into a cylinder, twisting the ends to close it like a Christmas cracker or wrapped sweet. Holding each end of the cling film, roll the cylinder up and down the work surface a few times so it's smooth and even.

Put the cylinder on a large sheet of baking paper and wrap up tight. Twist the ends as before but cut them off this time.

Now enclose in a large sheet of foil, this time folding in rather than twisting the ends.

Repeat with a second sheet of foil, ensuring that the second open edge doesn't align with the first.

Fill a large saucepan with cold water and put the tuna parcel inside.

Bring up to the boil then simmer for 40 minutes. The parcel is likely to bob up to the top of the water so turn over halfway through for even cooking.

Remove the parcel from the water and leave for a few minutes until cool enough to handle. Completely unwrap and discard the cling film, paper and foil.

Transfer to a platter in the fridge and leave until cold before slicing.

Will keep for 2-3 days wrapped in fresh cling film in the fridge.

Makes 4 servings.