Potato Olive and Tuna Schiacciata

The potato schiacciata with olives and tuna is a simple and tasty dish that can be served either as an appetizer or as a main course. Here is the recipe, with an Italian touch in the choice of olives to enhance the Mediterranean flavors.

Ingredients

• 800 grams of potatoes
• 200 grams of oil-packed tuna, drained
• 100 grams of Taggiasca black olives or another Italian variety
• 1 small onion, finely chopped
• 2 eggs
• 50 grams of grated Parmesan cheese
• Chopped parsley, to taste
• Salt and pepper, to taste
• Extra virgin olive oil, as needed

Preparation

1. Begin by boiling the potatoes in abundant salted water until they are soft. After they have cooked, drain them and let them cool down slightly.

2. Once lukewarm, peel them and mash them with a potato masher or fork until you get a puree.

3. In a large bowl, combine the potato puree with the drained tuna, chopped onion, eggs, Parmesan, parsley, pitted and chopped Taggiasca olives. Season with salt and pepper and mix well to blend all the ingredients together.

4. In a baking dish previously greased with extra virgin olive oil, pour the mixture and flatten well to obtain a uniform thickness.

5. Bake in a preheated oven at 200 °C (392 °F) for about 20-25 minutes, or until golden brown on the surface.

6. Once baked, let the schiacciata cool down a bit before cutting it into squares and serving.

Curiosity

Potato schiacciata is a versatile dish that lends itself to many variations; you can change the additions based on your tastes or what you have in the pantry. The choice of Taggiasca black olives adds a touch of Ligurian flavor to the recipe, while the tuna and parsley evoke the flavors of Mediterranean cuisine.

If you wish, you can also add a touch of aromatic herbs such as rosemary or thyme to further flavor the schiacciata. Bon appétit!