Tuna Meatloaf Bolognese Style
Polpettone di Tonno alla Bolognese
Cold tuna meatloaf, Parmigiano Reggiano and eggs, cooked in water and completed with mayonnaise, capers and vegetables in oil.
Tuna meatloaf Bolognese-style is a compact and flavorful cold dish, perfect for sharing or as a buffet. The base combines the texture of tuna with the structure of eggs. Parmigiano Reggiano and bread, while capers and anchovies add a savory, intense note. Mayonnaise adds creaminess, hard-boiled eggs enrich the cut, and pickled or oil-preserved vegetables complete the garnish with lively contrasts. The meatloaf is cooked in gently simmering water, inside a tightly closed wrapper, a technique that keeps the loaf compact and facilitates a neat presentation once cooled. This recipe is considered a traditional Emilian dish.
Instructions
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9 steps · natural Italian voice
Drain the tuna
Carefully drain the tuna in oil, discarding any excess oil, then finely chop it. Transfer it to a large bowl: the flesh should be uniform and dry, so the mixture can bind together without becoming too soft.
Prepare the mixture
Beat the eggs and add them to the tuna together with the Parmigiano Reggiano grated. Mix carefully until you obtain a smooth mixture, in which no separate pieces of egg or cheese are visible.
Soften the bread
Wet the breadcrumbs or the soft bread crumb in the milk, then incorporate it to the mixture. Work the dough until it reaches a compact and malleable consistency; if you use the soft bread crumb, squeeze it before adding it to avoid excess moisture.
Season and rest
10 minFinely chop the capers and anchovy fillets, then add them to the mixture according to taste. Season with salt to taste Add pepper only after tasting the overall flavor, as the tuna, capers, and anchovies are already flavorful. Let it rest for about 10 minutes.
Shape the meatloaf
Moisten a large sheet of parchment paper or a clean kitchen towel Wash without detergent. Place the dough in the center and shape it into a long, even shape, compacting the surface well to avoid cracks during baking.
Close the package
Gently roll the parchment paper or the clean kitchen towel around the meatloaf, then tie the ends and the center with kitchen twine, like a large candy. Make sure the wrapper is tightly closed and the meatloaf holds its shape.
Cook in water
60 minImmerse the package in the fish kettle with lightly boiling water. Lower the heat, cover with the lid and cook for about an hour, keeping the water just simmering and not subject to a lively boil, to preserve the compactness of the meatloaf.
Cool and unmold
Once cooked, let the meatloaf cool completely before opening the wrapper. Carefully unwrap it and transfer it to an oval serving platter; the surface should be intact and firm enough for the garnish.
Garnish and serve
Cover the meatloaf with mayonnaise, spreading it in an even layer. Finish with the desalted capers, the gherkins in oil, the hard-boiled eggs cut into quarters or slices and, if desired, the sliced of bell pepper red in oil.
Chef's Tips
Keep the water just simmering during cooking: a high boil could break the casing and make the meatloaf less compact.
Ingredients
- Ingredients for 4 people
- (14.11 oz) 400 g tuna in oil
- (3.53 oz) 100 g of Parmigiano Reggiano grated
- (3.53 oz) 100 g breadcrumbs or soft bread crumb (no crust) 2 whole eggs
- (1.76 oz) 50 g capers
- 2 anchovy fillets
- salt and pepper
- For the gasket:
- (8 tbsp) 8 tablespoons of mayonnaise
- 1 handful of desalted capers 6 gherkins in oil
- ½ bell pepper yolk in oil, 3 hard-boiled eggs
Can't find it in the US?
- dry breadcrumbsMost US supermarkets
Plain dry breadcrumbs
Not seasoned Italian-style crumbs and not panko.
- salt-packed capersItalian delis or online
Capers in brine, rinsed
⚠️ Automatic ingredient-based detection. Always check product labels.
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