For ➍2 tins of 200 g tuna in brine
2 egg whites
20 g Parmesan cheese, grated
2 tbs capers in vinegar
4 anchovy fillets in oil
dressing:
6 basil leaves
1 non-waxed lemon
4 tbs extra virgin olive oil
salt
Drain the tuna and mash with a fork. Combine the tuna, egg whites, cheese, the zest of the lemon and the drained anchovy fillets and whiz in a food processor until you get a uniform paste. Mix in the whole capers.
Soak a sheet of grease proof paper in water for 2 m and lay it flat on the work surface.
Place the tuna mix onto the centre of the paper and form into a thick sausage shape. It help if you do this with wet hands.
Roll up the paper and twist the ends to form a sausage shape. Tie the ends with kitchen string.
Poach the roll in just boiling water for 45 m. Remove from the water and allow to cool. Refrigerate for at least 2 h.
When ready to serve, unwrap the loaf and cut into 1 to 2 cm rounds.
Make a dressing by mixing the olive oil, the juice from the lemon, chopped basil leaves and a pinch of salt.
Serve with green salad leaves (rocket, lambs lettuce) and fresh bread.
*8 to 10 as an antipasto, starter.
**Alternatively, serve on slice of toasted bread.
