Tuna and potato loaf

recette la belle-iloise pain de thon parmentier recette pain de thon parmentier
6 people
20 min preparation time
45-50 min cooking time

All ingredients

  • For the loaf:

  • 3 tins of 80 g la belle-iloise tuna in oil (or flaked)

  • 2 eggs

  • 1 packet instant mashed potatoes (125 g)

  • 1/2 litre cold water

  • 50 g breadcrumbs

  • 15 g grated Parmesan

  • 1 teaspoon capers

  • 5 pitted black olives

  • 4 salted anchovy fillets

  • 1 pinch ground pepper

  • 1 teaspoon chopped basil

  • 1 teaspoon chopped parsley

  • For decoration: 1 lemon slice and a few sprigs of parsley

Let's get started

Total time
1h
Preparation
20 min
Cooking
45-50 min
  • Step 1
    Preheat the oven to 180 °C (gas mark 4)
  • Step 2
    Coarsely chop the olives and the anchovies
  • Step 3
    In a large bowl, mix the eggs, cold water, pepper and potato flakes
  • Step 4
    Add the breadcrumbs, Parmesan, olives, anchovies, capers, herbs and then the flaked tuna with its oil
  • Step 5
    Butter and flour a loaf mould and pour in the mixture
  • Step 6
    Bake for 45 to 50 min. Check cooking by inserting the tip of a knife into the centre: it should come out hot
  • Step 7
    Let the cake cool in the mould before covering and placing in the refrigerator
  • Step 8
    Unmould, cut into 1 cm slices and decorate with half a slice of lemon and a sprig of parsley.
Tips

Serve with a green salad for a summer dish.

For a snack with drinks: add another egg to the mixture so it can be cut into small cubes when it is cold.

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