In fact this mix of ingredients is very light, because there are no added fats in cooking.
You can prepare the tuna loaf the day before and keep it in the refrigerator.
Success is guaranteed!
2 can of Tonnino Tuna Fillets Olive Oil
8 tbsp Andrew And Everett Parmesan Cheese Grated
8 tbsp Edward And Sons Organic Panko Breadcrumbs
salt to taste
Combine all the ingredients together
Take a chopping board and cover it with baking paper
Put the mixture on chopping board and roll it up like a loaf. Take the loaf and wrap it again in aluminum foil. Close the edges
In a pot boil 5 quarts of water
Upon boiling, gentle put inside the loaf and cook it for one hour
Let it cool down completely
Remove the aluminum foil and put it, still wrapped in baking paper, in the fridge for at least 2 hours
Remove the baking paper and serve in slices
1. It can be frozen
2. If you like, you can add some Mezzetta Italian Mix Giardiniera on the side or some Woodstock Organic Mayo on the top. Tuna Loaf is perfect for this type of combinations