Tired of heavy, hot meals during the summer? This Cold Potato and Tuna Meatloaf recipe offers a refreshing twist on a classic comfort food. Light, flavorful, and surprisingly satisfying, this dish is perfect for a warm-weather lunch or a unique dinner party appetizer. Forget the oven; this meatloaf requires no baking, allowing you to enjoy a delicious meal without heating up your kitchen. The creamy texture, combined with the savory tuna and the satisfying heartiness of potatoes, creates a unique flavor profile that will leave you wanting more. It's also incredibly versatile; feel free to add your favorite herbs and spices to personalize the recipe.
This surprisingly simple recipe comes together quickly and easily, making it ideal for busy weeknights or casual gatherings. Ready to experience the cool, refreshing delight of Cold Potato and Tuna Meatloaf? Let's dive into the step-by-step process!
Tools Needed
- Pot
- Fork
- Potato peeler
- Potato masher
- Bowl
- Plumcake mold (28x10cm)
- Knife
- Teaspoon
Ingredients
- Potatoes: 600g
- Tuna in oil: 180g
- Olives: 40g
- Salt
- Basil leaves: 3-4
- Thyme
- Lemon zest
- Lemon juice
- Olive oil
- Parsley
Step-by-Step Instructions
Step 1. Prepare the Potato and Tuna Mixture
- Boil 600g of potatoes cut into wedges of roughly the same size.
- Cook for about 30 minutes, then check with a fork for softness. Drain.
- Peel and mash the cooled potatoes using a potato masher.
- Add 180g drained tuna, 40g sliced olives, salt, chopped basil (or thyme), and a little lemon zest.
- Mix all ingredients thoroughly.
Step 2. Shape and Chill the Meatloaf
- Transfer the mixture into a 28x10cm plumcake mold, pressing down firmly.
- Refrigerate for at least 4-5 hours.
Step 3. Unmold and Prepare the Sauce
- Unmold the meatloaf onto a plate.
- Prepare a sauce by mixing lemon juice, olive oil, thyme (or parsley).
Step 4. Serve the Cold Potato and Tuna Meatloaf
- Slice the meatloaf, wetting the knife blade to prevent sticking.
- Drizzle the sauce over the meatloaf and garnish with lemon slices.
Read more: Grilled Stuffed Squid with Venere Black Rice & Buttered Vegetables
Tips
- Cut potatoes into similar sizes for even cooking.
- Mash potatoes while cold for a smoother texture.
- Wet the knife blade when slicing to prevent sticking.
Nutrition
- N/A
FAQs
1. Can I use canned tuna in oil instead of water-packed tuna?
Yes, you can! Just be sure to drain the oil well before incorporating the tuna into the mixture to avoid an overly oily meatloaf.
2. How long can I store leftover Cold Potato and Tuna Meatloaf?
Store leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will meld even more over time!
This Cold Potato and Tuna Meatloaf is a delicious and refreshing alternative to traditional, heavy meatloaf recipes. Its ease of preparation and delightful flavor make it a perfect choice for a light summer meal. Enjoy this unique and satisfying dish!