Meatloaf tuna (3)
Instructions
Pass tuna and anchovies water to Blender.
Pour the mixture into a bowl and stir in the grated Parmesan, breadcrumbs, egg and egg yolk, grated lemon rind and brandy.
Add salt, pepper and mix well with a wooden spoon until you get a homogeneous dough from which derive some sort of salami from wrap in a cloth damp and tie the ends with kitchen Twine.
Bake the meatloaf for 40 minutes in a saucepan filled with boiling water with celery, carrot, onion and a bit of lemon zest, remove from heat, drain and svolgetelo from cloth.
Let it cool down.
Prepare the accompanying sauce: pour the yoghurt in a bowl and dilute with almond oil.
Add the coarsely chopped pistachios, crushed garlic, grated lemon zest, salt and pepper.
Stir well with a wooden spoon mingled with wine poured.
The scented sauce with chopped herbs and iron the paper in the refrigerator until ready to serve.
Cut the sliced meatloaf rather thick, arrange crossed on the dish and cover with sauce of yogurt and pistachios.
Ingredients and dosing for 4 persons
- 2 tins of tuna in olive oil
- Some of anchovy fillets
- 2 eggs
- 1/2 cup of brandy
- 50 g of grated parmesan cheese
- 2 tablespoons of breadcrumbs
- 1/2 lemon (zest)
- 1 carrot
- 1 onion
- 1 costa of celery
- Salt
- Pepper
- For the sauce:
- 1 jar of whole yoghurt
- 50 g of pistachios
- 2 teaspoons of chopped basil
- 2 cloves of garlic
- 2 teaspoons of chopped oregano
- 2 teaspoons of chopped parsley
- 1/2 shot of dry white wine
- 1 teaspoon of grated lemon rind
- Salt
- Pepper
- 6 cl of almond oil