TUNA AND POTATO 'MEATLOAF'

Tuna and Potato 'meatloaf' image

Provided by Wild Thyme Flour

Time 50m

Yield 1 loaf, 4 serving(s)

Number Of Ingredients 14

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2 medium potatoes
1 small tomatoes (chopped finely)
3 eggs
1 tablespoon flour
1 teaspoon black pepper
250 g tuna in vegetable oil
30 g parmesan cheese (grated)
3 anchovy fillets
1 tablespoon capers (in vinegar)
12 black olives (remove stone)
1 medium onion (finely chopped)
1 tablespoon parsley (chopped)
1 tablespoon thyme (chopped)
breadcrumbs

Steps:

Boil potatoes, peel and mash roughly with a fork.
Add the capers, chopped anchovies, onions, herbs and the chopped olives.
Drain the tuna from the oil, chop and add to the potatoes. Mix in the parmesan cheese, flour and 1 tbsp breadcrumbs. Season with salt and pepper to taste.
Mix in 2 eggs,( you need the other later) and using a wooden spoon mix until combined.
Using your hands shape into a thick cylinder, now gently roll in the last egg, then sprinkle on breadcrumbs to coat.
Bake in a baking dish lined with baking paper, in a pre-heated oven 180 degrees celcius for half an hour. Cool for 10 minutes before slicing.

Nutrition Facts : Calories 339.9, Fat 12.9, SaturatedFat 3.7, Cholesterol 179, Sodium 686.5, Carbohydrate 25.8, Fiber 3.8, Sugar 3, Protein 29.8