Tuna Salami

This recipe is something unique: a salami-shaped tuna mixture, served cold and in slices. Odd but sooo good! Works best for 4 or more servings (the bigger the salami, the better)

Ingredients (for 2)

2 cans tuna (about 10-12 oz)
2 eggs
1/2 cup bread crumbs
4 tbsp grated Parmesan cheese
2 tbsp olive oil
salt

Directions

Drain the excess oil from the tuna fish and crush into small pieces in a bowl
Add to the bowl the eggs, the bread crumbs, the Parmesan cheese and whisk to combine until even
Pour the mixture on a wax paper and roll it, so that it takes a “salami” shape
Wrap it again with some tinfoil (or aluminum foil) and drop it in a large pan filled with abundant water
Heat the pan and bring to boil
Cook for 30 minutes from when the water starts to boil
Drain the salami from the water and refrigerate for 3 hours
Remove the two wraps, cut it in slices and serve