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Potato and Tuna Meatloaf in Crust

17/11/2023

The potato and tuna meatloaf in crust is a tasty dish that combines the softness of potatoes with the rich flavor of tuna, all wrapped in a crispy outer crust. Here is the recipe to prepare this delicious dish.

Ingredients

  • 800 g of potatoes
  • 1 can of tuna of 160 g (drained)
  • 100 g of grated Parmesan cheese
  • 2 large eggs
  • Salt and pepper to taste
  • A pinch of nutmeg
  • Breadcrumbs as needed
  • 1 roll of ready-made puff pastry
  • 1 egg white for brushing the puff pastry

Preparation

  1. Start by boiling the potatoes in salted water until soft. Once ready, drain them, peel them, and mash them with a potato masher or a fork until you get a puree.

  2. Add to the potato puree the previously drained and crumbled tuna, grated Parmesan cheese, eggs, a grating of nutmeg, salt, and pepper. Mix all the ingredients well until you get a homogeneous and consistent mixture.

  3. Take a baking tray and line it with parchment paper. Sprinkle a thin layer of breadcrumbs on the parchment paper, which will help keep the base of the meatloaf crispy.

  4. Shape the potato and tuna mixture into a cylinder and place it on the prepared tray.

  5. Roll out the puff pastry so that it is large enough to wrap the entire meatloaf. Wrap the meatloaf with the puff pastry and seal the edges well. Remove the excess puff pastry.

  6. Brush the surface of the puff pastry with the beaten egg white, to give it color and shine during cooking.

  7. Bake in a preheated oven at 180 degrees Celsius for about 30-40 minutes, or until the crust is golden brown and crispy.

  8. Let the potato and tuna meatloaf in crust rest for a few minutes before serving, then cut into slices and place them on the serving dish.

Curiosity

The meatloaf in crust is a recipe that lends itself to many variations, with the possibility of adding aromatic herbs like parsley or basil to the potatoes, or other types of cheese for an even richer taste. Additionally, you can enrich the filling by adding olives, capers, or chopped sun-dried tomatoes for a Mediterranean touch.

It’s a very versatile dish, great to serve either hot or cold, perfect for family lunches or an outdoor picnic.