Il Cucinologo
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Potato and Tuna Meatloaf in Pastry Crust

17/11/2023

The potato and tuna meatloaf in crust is a tasty dish that combines the softness of the potatoes with the rich flavor of the tuna, all wrapped in a crispy outer crust. Here is the recipe to prepare this delicious dish.

Ingredients

  • 800 g potatoes
  • 1 can of tuna weighing 160 g (drained)
  • 100 g grated Parmesan cheese
  • 2 large eggs
  • Salt and pepper to taste
  • Nutmeg to taste
  • Breadcrumbs to taste
  • 1 roll of ready-made puff pastry
  • 1 egg white for brushing the puff pastry

Preparation

  1. Start by boiling the potatoes in salted water until they are soft. Once ready, drain them, peel them, and mash them with a potato masher or a fork until you obtain a puree.

  2. Add the drained and crumbled tuna to the mashed potatoes, the grated Parmesan, the eggs, a grating of nutmeg, salt and pepper. Mix all the ingredients well until you obtain a homogeneous and firm mixture.

  3. Take a baking tray and line it with parchment paper. Sprinkle a light layer of breadcrumbs on the parchment paper, which will help keep the base of the meatloaf crispy.

  4. Form a cylinder with the potato and tuna mixture and place it on the prepared baking tray.

  5. Roll out the puff pastry so that it is large enough to wrap the entire meatloaf. Wrap the meatloaf with the puff pastry and seal the edges well. Remove the excess puff pastry.

  6. Brush the surface of the puff pastry with the beaten egg white, to give it color and shine during baking.

  7. Bake in a preheated oven at 180 degrees for about 30-40 minutes, or until the crust is golden and crispy.

  8. Let the potato and tuna meatloaf in crust rest for a few minutes before serving, then slice it and arrange the slices on the serving plate.

Trivia

The meatloaf in crust is a recipe that lends itself to many variations, allowing you to add aromatic herbs such as parsley or basil to the potatoes, or other types of cheese for an even richer flavor. Furthermore, it is possible to enrich the inside by adding olives, capers or chopped sun-dried tomatoes, for a Mediterranean touch.

It is a very versatile dish, excellent served both hot and cold, perfect for family lunches or for an outdoor picnic.