Annamaria's Italian tuna roll

Annamaria's Italian tuna roll


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About this recipe: This is a typical dish from the Marche region of Italy, and a delicious use of tinned tuna. It is scrumptious served cold as a starter or light main with a salad, and can be made well in advance.

Annamaria Sgardova

Serves: 3 

  • 300g tuna in oil, well-drained
  • 3 tablespoons dried breadcrumbs
  • 3 tablespoons grated Parmesan cheese
  • 3 eggs
  • 2 anchovies, packed in oil
  • To serve
  • olive oil to taste
  • salt to taste
  • lemon juice to taste

Prep:10min  ›  Cook:30min  ›  Extra time:1hr cooling  ›  Ready in:1hr40min 

  1. In a food processor, combine the tuna, breadcrumbs, Parmesan, eggs and anchovies. Blend well, till smooth.
  2. Place the mixture in a clean tea towel, make a tight roll and tie the ends. Boil some water and place the roll in the water to cook for 30 minutes.
  3. Let it cool down completely, then cut the roll into slices and drizzle with olive oil, salt and lemon juice.

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