List of Ingredients
- 9 OZ. of tuna in oil, drained
- 7 OZ. of cauliflower
- 3/4 OZ. of pitted taggiasche olives in oil
- 1/2 OZ. of desalinated capers
- 4 of eggs
- 1 of untreated lemon
- parsley
- garlic
- breadcrumbs
- white pepper
- extra-virgin olive oil
- salt
Method
Blend the cauliflower. Add the tuna and blend again until soft and sticky. Then add 1 egg, capers, the grated lemon rind and half of its juice. Complete with 2 tablespoons of oil and 2 tablespoons of breadcrumbs. Add salt and pepper.
Place the mixture on a sheet of baking parchment and wrap it with the paper itself to give it the shape of a meatloaf. Tie the ends with kitchen twine on each side (like a candy). Place the meatloaf in a steamer and cook for about 40 minutes.
Boil the remaining eggs and let cool. Separate the yolks from the egg whites. Crumble the yolks with your hands and cut the egg whites into thin slices. Finely chop a handful of parsley and blend with 2 tablespoons of oil and 1/2 clove of garlic if desired.
Let the meatloaf cool down and let it harden in the freezer for about 10 minutes. Slice and serve with the egg, parsley oil and olives.