q cui­sine: with ALESSAN­DRO RUSSO

Tu­nafish Balls

Q Magazine - - Q Cuisine -

The tuna meat­loaf is a com­plete and fresh dish, per­fect for the sum­mer: dis­cover how to make it fast and easy.


200 g tuna in oil grana padano 2 eggs ap­ple vine­gar olive oil salt pep­per

Du­ra­tion: 25 min Level: Easy Dose: 4 peo­ple To make the tuna meat­loaf, drain the tuna well, then place it in the elec­tric chop­per and quickly re­duce it to a very fine puree. Mix 2 ta­ble­spoons of grated cheese and the two whole eggs.

Roll out the dough on a sheet of alu­minum or bak­ing pa­per, give it the shape of a salametto, close it and tie it with some kitchen twine so that the cas­ing does not open dur­ing cook­ing. Put it to cook in a pot of boil­ing wa­ter for 15 '; drain it and let it cool.

Emul­sify 2 ta­ble­spoons of vine­gar with 4 ta­ble­spoons of olive oil, pour drop­wise. Add also a pinch of salt and a pep­per mill.

Serve the cold meat­loaf, sliced and placed on a bed of sal­ads, ac­com­pa­ny­ing it with the sea­son­ing pre­pared.

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