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cut up polpettone on a plate
  • mains

Polpettone di tonno

This delicious 'polpettone' is summer on a plate

Polpettone is traditionally a delicious Italian meatloaf, but for something more summery this version, made with tinned tuna, is light and delicious. I first tried 'polpettone di tonno ' in Puglia, a region with lot's of tantalising recipes and foods. They steamed it but for my taste the result was too smooth, too much like a mousse. I like a bit more texture so in this recipe I have baked the polpettone as you would for the meat version.

As an aside, tinned tuna is such a versatile ingredient, with it's own distinctive flavour. I use it in pasta sauces, pizza toppings, patèes or cooked slowly with tomatoes and mixed vegetables. You can serve this 'polpettone di tonno' as part of an antipasto or served separately with a mixed green salad.

  • Ingredients
  • 3 organic eggs
  • 4-5 anchovies
  • 1/3 cup freshly made breadcrumbs
  • 1/3 cup grated parmiggiano
  • 425 gr tuna in oil (I like to use sirena tuna)
  • ground pepper
  • 1/2 bunch fresh mint chopped
  1. pre heat oven to 180˚

  2. mix all ingredients together with a fork

    all ingredients in a bowl
  3. line a rectangular bread tin with baking paper

  4. press the tuna and egg mixture into the baking tin

    lined baking tin with tuna filling
  5. put little knobs of butter on top and bake in preheated oven for 25 minutes

    baked polpettone
  6. let the polpettone cool before slicing

    a slice of polpettone
  7. serve with mixed salads

    polpettone with different salads
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