SummerSimo Travel Troubles Notes and The Purring Page

Ingredients

400 g potatoes
300 gr drained tuna in oil
One egg + one yolk
100 g grated parmesan cheese
Fresh parsley to taste
Breadcrumbs to taste
Salt and pepper to taste
Extra virgin olive oil to taste
Preparation of cold tuna and potato meatloaf
To make this dish, start by boiling the potatoes in plenty of boiling water until soft. Drain them, let them cool and peel them, then with the help of a potato masher, reduce them to a puree and transfer them to a large bowl, letting them cool completely. Meanwhile, let the tuna in oil drain completely by leaving it in a colander and, if necessary, pressing it a little. That done, add it to the now cooled potatoes along with a whole egg, salt and pepper, grated Parmesan cheese and some finely chopped fresh parsley. Knead well with your hands to create a soft but firm mixture.
Should it be excessively soft, you can add a little breadcrumbs at a time until the desired consistency is reached. Give it the typical meatloaf shape by placing it on a sheet of baking paper and seal it by closing the wrapper. Transfer it to the refrigerator and let it firm up for at least an hour. After that time has elapsed, grease it with extra virgin olive oil, brush it with beaten egg yolk with salt and pepper and bake at 180 degrees for about 40 minutes.
When golden brown, take it out and let it cool completely before enjoying: slice it and serve it with a nice fresh mixed salad and your good and tasty dinner will be ready to be served and enjoyed!