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

Best Served With

You can add some mayonnaise, pickles or grilled vegetables