Summertime loaf with tuna, egg and Grana Padano Riserva
| Difficulty
Medium
|
Preparation  50 min
|
Servings for
4 people
|
Lactose Free
Ingredients
250 g tuna in olive oil, drained
100 g Grana Padano Riserva
2 eggs
50 g breadcrumbs
1 lemon
salt
Preparation
Put the drained tuna, eggs, breadcrumbs, the grated rind of ½ a lemon and the finely grated Grana Padano Riserva in a blender. Blitz everything until the mixture is smooth and even.
Put the drained tuna, eggs, breadcrumbs, the grated rind of ½ a lemon and the finely grated Grana Padano Riserva in a blender. Blitz everything until the mixture is smooth and even.
Seal the ends and cook the loaf in boiling water for about 30 minutes.
Drain and leave to cool for 10-15 minutes before removing the kitchen paper.
Serve the loaf cold, cutting it into slices just before serving, with a few drops of lemon juice.
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