Last Sunday, I tried a new recipe. I made a ‘polpettone’ and used tuna instead of meat. I had had something similar in Puglia, except the ‘polpettone’ was steamed and to my taste the texture was too smooth.

You will need:
• 3 organic eggs
• 4 anchovies
• 1/3 of a cup of fresh bread crumbs
• 1/3 of a cup of Parmiggiano
• 400 gr very good quality tuna in oil
• some fresh mint
• pepper

• with a fork, mix every thing well together
• line a rectangular tin with grease proof paper
• add the tuna mixture and press it down into the tin

• I added a few thin pieces of butter
• preheat the oven to 180˚
• bake the ‘ polpettone’ for about 25 minutes

• let it cool before you slice it into thick slices

• I served it with a ‘peperonata’
• little onions that I cooked in the oven
• a mixed, green salad.
• I also made a mayonnaise and
• a ‘tonnato sauce’, to serve with