Poached Tuna and Potato Roll

Tuna is combined with mashed potato, cheese, and egg, then shaped into a long roll and poached in liquid flavored with vegetables and white wine. Once cold, it is sliced and served with caper-anchovy mayonnaise and slivered olives.

Poached Tuna and Potato Roll

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Servings: 68 servings

Course: Main Dish

Ingredients Equipment Method

Ingredients

  

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Main Ingredients

• US + metric:
• 1 medium potato
• 2 seven-ounce cans imported Italian tuna packed in olive oil drained (2 x 7 oz / 2 x 200 g)
• 1/4 cup freshly grated parmigiano-reggiano cheese 60 ml
• 1 whole egg plus the white of 1 egg
• Black pepper ground fresh from the mill (not stated in book)
• Cheesecloth
• For the poaching liquid:
• 1/2 medium yellow onion sliced thin
• 1 stalk celery
• 1 carrot
• The stems only of 6 parsley sprigs
• Salt not stated in book
• 1 cup dry white wine 240 ml
• Mayonnaise made as directed using:
• The yolk of 1 large egg
• 2/3 cup vegetable oil 160 ml
• 2 tbsp freshly squeezed lemon juice 30 ml
• 1/2 tsp salt 3 ml
• And incorporating:
• 2 tbsp coarsely chopped capers soaked and rinsed if packed in salt, drained if in vinegar (30 ml)
• 1 anchovy fillet chopped very fine
• For the garnish:
• Slivered black olives

Equipment

• Pot

Method

 

1. Boil the potato with its peel on until tender. Drain, peel, and mash through a food mill or potato ricer.
2. Mash the tuna in a bowl. Add the grated cheese, the whole egg plus the white, pepper, and the mashed potato. Mix into a homogeneous mixture.
3. Moisten cheesecloth, wring until just damp, and lay it flat. Place the tuna mixture at one end and shape into a roll about 2 1/2 inches in diameter. Wrap three or four turns and tie each end securely.
4. Put the onion, celery, carrot, parsley stems, a pinch of salt, and the wine in a pot. Add the roll and enough water to cover it by at least 1 inch. Cover and bring to a boil, then reduce to the gentlest simmer and cook 45 minutes.
5. Lift the roll out carefully from both ends, unwrap as soon as you can handle it, and let cool completely.
6. Make the mayonnaise as directed, then mix in the capers and anchovy.
7. Slice the cold roll into pieces less than 1/2 inch thick and arrange on a platter, overlapping slightly. Spread with mayonnaise and garnish with slivered olives.

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