ingredients
  • Potatoes 500 grams (2 cups and ¾)
  • Well drained tuna in oil 400 grams
  • Ricotta cheese 100 grams (⅖ cup) • 140 kcal
  • Anchovies in oil 4
  • Desalted capers 1 tablespoon
  • Chopped Parsley as much as is needed
  • Salt as much as is needed • 1 kcal
Calories refers to 100 gr of product

The loaf with tuna and ricotta cheese is a cold second course ideal for summer, an easy and tasty no-cooking dish perfect for a dinner with family or friends, but also excellent to take to the beach or for a picnic. The preparation is very simple; the loaf will be made with boiled potatoes, well-drained tuna in oil, ricotta cheese, capers and anchovies. There is no need to boil it, but just put it in the refrigerator covered with cling film or parchment paper for half an hour. A quick and easy recipe, to be served also for a buffet to delight your guests. So let’s see how to prepare it.

How to prepare the loaf with tuna and ricotta cheese

Boil the potatoes with the peel in a pot full of lightly salted water and cook until soft (1). Once ready, peel them and mash them with a potato masher in a large bowl. Also add the ricotta cheese and the drained tuna (2) and mix well. Also add the desalted capers, chopped parsley, anchovies and a pinch of salt. Continue to mix (3) until you get a homogeneous mixture.

Place the mixture in cling film or on a sheet of parchment paper and shape your loaf with moistened hands (4). Close it well and put it in the refrigerator for at least 30 minutes, so as to make it harden (5). After the necessary time has elapsed, cut it into slices. Your loaf with tuna and ricotta cheese is ready to be served (6).

Preservation

You can preserve the cold loaf with tuna and ricotta cheese in the refrigerator for up to 3 days, well covered or in an airtight container.