EVERY DAY: AN EASY – FAST – AND CHEAP – RECIPE THAT SUITS EVERYONE
Do you want a cheap but tasty second course to serve during the holidays? Then you have to try the tuna meatloaf with hazelnut grains.
A quick and easy recipe that in a few steps gives you a scenic effect.
TUNA MEATLOAF WITH HAZELNUT GRAINS
Ingredients for 4 people: 320 g of white tuna fillet with olive oil (drained weight) – 3 Boiled potatoes – 2 fresh eggs – parsley
– 1 tablespoon Capers in vinegar – 2 tablespoons grated Pienza cheese – salt – pepper – 1 egg yolk – 1 tablespoon milk
– Piedmont hazelnuts PGI shelled – 2 rectangles of puff pastry
Collect the tuna in a bowl, the chopped parsley and the chopped capers. Work with a fork. Add boiled mashed potatoes, salt and pepper. Add the grated pecorino cheese, add the 2 eggs and correct the density of the mixture with 2 tablespoons of breadcrumbs.
Compact the dough to form a meatloaf. On a baking sheet lined with baking paper, roll out two puff pastry rectangles, overlapping them for 2 cm in their longer side. Brush them with the beaten yolk mixed with very little milk.
Place the meatloaf in the middle of the puff pastry, right at the junction of the two rectangles, following the vertical direction. Cut the dough on both sides in an oblique way, so as to obtain bands about 2 cm wide. Then fold the upper and lower base of the dough, sealing the meatloaf and interlocking the bands alternately so as to cover it completely.
Brush the surface of the dough with the remaining mixture of milk and egg yolk and distribute on top of the meatloaf the hazelnuts coarsely chopped with a knife.
Bake in a preheated static oven at 200º C for about 20 minutes. Then lower to 180ºC and continue for another 15-20 minutes, monitoring the level of browning.
When ready, let cool and serve in slices.
Enjoy your meal!