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
Best Served With
You can add some mayonnaise, pickles or grilled vegetables
