Tuna salami

Making the Easter appetizers

To make the tuna meatloaf, thoroughly drain the White Tuna Filets in Olive Oil and finely chop with a knife. Transfer to a bowl and season with the beaten eggs, parmesan and breadcrumbs.

Transfer the mixture to a piece of greased baking paper and roll up to create the shape of a salami. Wrap in a clean tea towel to create a candy, securing the ends with a piece of string. Cook in a pot full of boiling water for 20 minutes, drain and leave to cool.

In the meantime, boil the potatoes and peel.

When the tuna salami has cooled down, remove it from the paper, cut into slices and transfer to a serving plate, alternating it with the boiled potatoes and garnishing with a few dabs of our Mayonnaise and the capers.