Italian Tuna Loaf - Polpettone di Tonno | Easy Summer Classic

This recipe from Bologna Italy has become a classic in Italy—as a summer recipe or for special occasions like Christmas Eve when seafood is the main course. This 'Big Tuna Ball' (Italian Tuna Loaf) is super easy to make, cooked gently on the stovetop (no oven required) and makes a delicious protein-packed lunch or dinner.

Serve alone topped with one of the classic condiments (capers and mayo, pickles, roasted red peppers, or hard boiled eggs) or use it as a sandwich patty. Easy, cheap, delicious!

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In this PIATTO™ video recipe, we present:

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Polpettone di Tonno (Italian Tuna Loaf) | Easy Summer Classic
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INGREDIENTS (serves 6-8)
✅ canned tuna (excess liquid drained): 400 g
✅ parmigiano reggiano (grated): 100 g
✅ breadcrumbs (softened with milk): 100 g
✅ whole eggs: 3
✅ capers (rinsed): 60 g
✅ anchovy filets (optional): 2
✅ fine salt: about 3 pinches or to taste
✅ black pepper: to taste
✅ potato starch (optional): 8 g (2 tsp)
✅ lemon zest: 1 tbsp
✅ nutmet (freshly grated): about 1/3 of a nut (3/4 tsp) or to taste


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TABLE OF CONTENTS
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00:00 - intro
00:12 - how to make tuna loaf mix
03:17 - how to boil a tuna loaf on the stovetop
06:11 - Italian Tuna Loaf Condiments

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CREDITS
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DISCLAIMERS
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