The cold meatloaf of tuna and potatoes with baby carrots and green beans, in tarallini breadcrumbs, is the no-bake and meatless version of the classic meatloaf. This tasty and easy to prepare recipe is very quick . For an appetizing family lunch , this second course is on the safe side.
The tuna meatloaf is a dish whose recipe lends itself to being prepared in many variations: here we offer the cold meatloaf of tuna and potatoes , with baby carrots and green beans in an aromatic tarallini breading. A colorful and tantalizing version of this classic second course .
The preparation is very easy and quite fast in execution. It does not require cooking in the oven and is certainly the right choice if you are looking for a quick and tasty dish, for a family lunch or dinner with friends, playing on the theme of cold recipes .
The breadingbased on tarallini makes the outside crunchy, leaving the inside of the meatloaf soft and tasty. Cut it into slices about 2 centimeters thick, you can serve it as a tasty and healthy second course that will also appeal to children. Prepared in this way, the tuna meatloaf is delicious even at aperitif time, perhaps served with a prosecco. One more idea: accompany the cold meatloaf of tuna and potatoes with baby carrots and green beans with a good homemade mayonnaise .
- 500 g of potatoes
- 320 g of canned tuna in oil
- 100 g of spreadable cheese
- fresh parsley
- 2 carrots
- 10-15 green beans already boiled
- 150 g of tarallini
- the peel of 1 untreated lemon
- 1 teaspoon of pickled capers
- 1 teaspoon of pitted Taggiasca olives
- extra virgin olive oil
- salt
- 1 knob of butter
HOW TO PREPARE: COLD MEATLOAF OF TUNA AND POTATOES
1- The first thing to do to prepare your cold tuna and potato meatloaf is to boil the potatoes in boiling water for 20 minutes, until completely cooked.
Meanwhile, clean the carrots, then cut them into sticks to be able to sauté them in a pan with a knob of butter, taking care to make them crisp and golden.
2 – Peel the potatoes while still hot. With the potato masher, reduce them to a soft pulp in a bowl.
Add the drained and crumbled tuna, a little salt and the spreadable cheese, also drained from the whey. Chop some fresh parsley, add it to the mixture and mix well with a fork.
3 – Roll out a sheet of 100% recycled Cuki Aluminum, brush it with oil and then place some of the dough in the center of the sheet: arrange, lengthwise, the carrot sticks and the already boiled green beans.
Add more dough and repeat the operation until you have an oval meatloaf. At this point wrap it in aluminum foil and let it rest in the refrigerator for about two hours.
4 – Meanwhile, prepare the breading: add the tarallini, lemon peel, fresh parsley, olives and well drained capers in a blender.
Blend the ingredients briefly, the breading should remain coarse.
5 – To finish preparing the meatloaf, take it out of the refrigerator, open the aluminum foil and remove it carefully.
Spread the breading over the meatloaf and press until it is snug. Now you can slice your cold tuna and potato meatloaf and serve it.
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Cold meatloaf of tuna and potatoes
- Prep Time: 10 MIN
- Cook Time: 20 MIN
- Total Time: 30 MIN
- Yield: 4 PORTIONS 1x
- Category: dinner
- Cuisine: American
- Diet: Low Calorie
Description
The cold meatloaf of tuna and potatoes with baby carrots and green beans, in tarallini breadcrumbs, is the no-bake and meatless version of the classic meatloaf.
Ingredients
- 500 g of potatoes
- 320 g of canned tuna in oil
- 100 g of spreadable cheese
- fresh parsley
- 2 carrots
- 10–15 green beans already boiled
- 150 g of tarallini
- the peel of 1 untreated lemon
- 1 teaspoon of pickled capers
- 1 teaspoon of pitted Taggiasca olives
- extra virgin olive oil
- salt
- 1 knob of butter
Instructions
1- The first thing to do to prepare your cold tuna and potato meatloaf is to boil the potatoes in boiling water for 20 minutes, until completely cooked.
Meanwhile, clean the carrots, then cut them into sticks to be able to sauté them in a pan with a knob of butter, taking care to make them crisp and golden.
2 – Peel the potatoes while still hot. With the potato masher, reduce them to a soft pulp in a bowl.
Add the drained and crumbled tuna, a little salt and the spreadable cheese, also drained from the whey. Chop some fresh parsley, add it to the mixture and mix well with a fork.
3 – Roll out a sheet of 100% recycled Cuki Aluminum, brush it with oil and then place some of the dough in the center of the sheet: arrange, lengthwise, the carrot sticks and the already boiled green beans.
Add more dough and repeat the operation until you have an oval meatloaf. At this point wrap it in aluminum foil and let it rest in the refrigerator for about two hours.
4 – Meanwhile, prepare the breading: add the tarallini, lemon peel, fresh parsley, olives and well drained capers in a blender.
Blend the ingredients briefly, the breading should remain coarse.
5 – To finish preparing the meatloaf, take it out of the refrigerator, open the aluminum foil and remove it carefully.
Spread the breading over the meatloaf and press until it is snug. Now you can slice your cold tuna and potato meatloaf and serve it.
