Ingredients
- 7 oz high-quality tuna jarred in oil
- 2 egg whites
- 0.7 oz grated grana cheese
- 2 tbsp capers in vinegar
- 4 salt-packed anchovy fillets, rinsed
- 6 basil leaves
- 1 lemon, zested and juiced
- 4 tbsp extra virgin olive oil
- fresh baby arugula leaves
- salt, to taste
Preparation
Step 1
Drain the tuna and mash with a fork.
Combine the tuna, egg whites, grana, the zest of the lemon and the drained anchovy fillets and whiz in a food processor until you get a very smooth paste. Mix in the whole capers.
Soak a sheet of parchment paper in water for a couple of minutes and lay it flat on the work surface.
Place the tuna mix onto the center of the paper and form into a thick sausage shape. It help if you do this with wet hands.
Roll up the paper and twist the ends to form a ‘Christmas cracker’ shape. Tie the ends with kitchen string.
Poach the roll in just boiling water for 45 minutes. Remove from the water and allow to cool. Refrigerate for at least 2 hours.
When ready to serve, unwrap the loaf and cut into 3/4" rounds.
Make a dressing by mixing the olive oil, the juice from the lemon, chopped basil leaves and a pinch of salt. Toss the arugula with a little of the dressing. Serve the sliced tuna loaf with the dressed greens, and more dressing over the top.