The tuna meatloaf with green beans and tomatoes is a classic and timeless recipe , a rich and tasty second course that can also be prepared in advance and which, by varying the ingredients of the side dish, can be made in any season.
The tuna meatloaf with green beans and tomatoes is a classic recipe , a second rich in flavor based on readily available ingredients; a dish that is simple to prepare and practical: you can in fact prepare it in advance and keep it in the refrigerator until serving time.
Tuna, eggs, lemon zest, parmesan and breadcrumbs are the main ingredients of this soft and tasty meatloaf to be served cut into slices; you can accompany it, for example, with the side dish proposed here based on green beans and tomatoes , but you can possibly change the side vegetables according to your tastes and what the season offers you.
If you do not have a steamer basket, you can immerse the meatloaf wrapped in baking paper in an oval saucepan with plenty of lightly boiling water and always cook it for 40 minutes; then drain it and let it cool.
INGREDIANTS For Tuna meatloaf with green beans
- 250 g of tuna in oil (drained weight)
- 2 eggs
- 30 g of grated Parmesan cheese
- 2-3 tablespoons of breadcrumbs
- 1 organic or untreated lemon
- 1 bunch of basil
- 2-3 coppery tomatoes
- 200 g of boiled green beans
- extra virgin olive oil
- salt
HOW TO PREPARE: TUNA MEATLOAF WITH GREEN BEANS AND TOMATOES
1 Crumble the well-drained tuna in a bowl with the help of a fork and mix it with the eggs, the grated zest of half a lemon, the Parmesan cheese and the breadcrumbs until the mixture is fine and homogeneous.
2 Transfer the dough onto a sheet of baking paper, compact it giving it the shape of a meatloaf and wrap it in paper. Tie the ends with kitchen twine.
3 Cook the meatloaf in a steamer basket for about 40 minutes, let it cool and put it in the fridge for an hour. Remove the paper, cut it into thin slices and arrange it on a plate. Season with 5 tablespoons of oil blended with a pinch of salt, lemon juice and 5-6 washed and dried basil leaves. Serve with a tomato salad and boiled green beans.
Print
Tuna meatloaf with green beans and tomatoes
- Prep Time: 10 MIN
- Cook Time: 40 MIN
- Total Time: 50 MIN
- Yield: 6 1x
Description
The tuna meatloaf with green beans and tomatoes is a classic recipe , a second rich in flavor based on readily available ingredients
Ingredients
- 250 g of tuna in oil (drained weight)
- 2 eggs
- 30 g of grated Parmesan cheese
- 2–3 tablespoons of breadcrumbs
- 1 organic or untreated lemon
- 1 bunch of basil
- 2–3 coppery tomatoes
- 200 g of boiled green beans
- extra virgin olive oil
- salt
Instructions
1 Crumble the well-drained tuna in a bowl with the help of a fork and mix it with the eggs, the grated zest of half a lemon, the Parmesan cheese and the breadcrumbs until the mixture is fine and homogeneous.
2 Transfer the dough onto a sheet of baking paper, compact it giving it the shape of a meatloaf and wrap it in paper. Tie the ends with kitchen twine.
3 Cook the meatloaf in a steamer basket for about 40 minutes, let it cool and put it in the fridge for an hour. Remove the paper, cut it into thin slices and arrange it on a plate. Season with 5 tablespoons of oil blended with a pinch of salt, lemon juice and 5-6 washed and dried basil leaves. Serve with a tomato salad and boiled green beans.
