Summertime loaf with tuna, egg and Grana Padano Riserva
Ingredients250 g tuna in olive oil, drained
100 g Grana Padano Riserva
50 g breadcrumbs
PreparationPut 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.
Pour the tuna and Grana Padano Riserva mixture onto a sheet of baking paper and roll with your hands to obtain a loaf shape.
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.