Recipe Fake Fish – Potato and Tuna Fish Loaf

[MypinchofItaly]

Fake Fish, Pesce Finto is a potato and tuna fish loaf, fish-shaped, cheap and easy to prepare for a second course or main course, perfect also to prepare along with children.

Serves 6, Preparation 20 mins, Cooking time about 25-30 mins

• 600 g yellow potatoes
• 300 g tinned tuna in oil
• 40 g pickled gherkins
• 30 g desalinated capers
• 3 anchovy fillets, optional
• Mayonnaise or even mustard, salt and pepper, to taste

Method

Boil the potatoes with the peel until soft, then peel them and mash them in the potato masher.

Tip: Potato cooking times vary depending on the size of the potatoes, usually no less than 20 minutes and up to 40 minutes.

In a blender chop the tuna, capers, gherkins until you get a smooth mixture.
Add it to the mashed potatoes, add mayonnaise or mustard and mix, add salt and pepper if needed.

Shape the fishloaf with your hands directly on the serving plate. With a knife we carved the scales.

You can use an olive or a caper for the eye or add radishes to create fish scales or thinly cut carrots strips to make a clownfish. The sea is big!

 

[Morning Glory]

Just to understand - is this served at room temperature?

 

[MypinchofItaly]

Just to understand - is this served at room temperature?

Ops! I forgot to write it, you’re right.
It’s usually served cold - stored in the fridge

 

[Morning Glory]

Ops! I forgot to write it, you’re right.
It’s usually served cold - stored in the fridge

That makes sense.