{"id":30773,"date":"2021-07-15T11:15:18","date_gmt":"2021-07-15T09:15:18","guid":{"rendered":"https:\/\/www.tortelliniandco.com\/?p=30773"},"modified":"2024-07-22T18:41:43","modified_gmt":"2024-07-22T16:41:43","slug":"tuna-meatloaf-recipe","status":"publish","type":"post","link":"https:\/\/www.tortelliniandco.com\/en\/tuna-meatloaf-recipe\/","title":{"rendered":"Tuna meatloaf of Bologna: a typical home recipe"},"content":{"rendered":"

The recipe for tuna meatloaf Bolognese may seem strange. After all, Bologna is not a seaside city.
\nTo understand the origin of this recipe, we have to go back to when Bologna had canals and a port (where the Porto district is today) that was navigable and accessible from the sea.<\/p>\n

By ship from Bologna, one could reach Venice via Ferrara.<\/p>\n

On the same day, Bologna received fresh fish from the Adriatic sea and fish and other goods from much further afield.<\/p>\n

That explains the origin of this and another typical Bologna dish, spaghetti alla Bolognese<\/a><\/strong> with tuna sauce (a base of friggione<\/a><\/strong> to which you add tuna shredded with a fork). Both are recipes you can taste only at some local’s house or make yourself.<\/p>\n

\"Tuna<\/p>\n

Tuna meatloaf: the recipe<\/h4>\n

Tuna meatloaf is a typical home dish hardly found in the city’s restaurants. The recipe is related to lean days, but unlike spaghetti, it enjoys good luck, especially in summer.<\/p>\n

It is served cold and is an excellent one-pot meal.
\nThe last time I had it was last summer, and it was excellently prepared by my friend Fabrizia. It was so good that I still remember it. It stood out in the center of the table, surrounded by a squiggle of mayonnaise, capers, and olives. We were on one of the most beautiful private terraces in town. It was sunset time, and among us few friends, the meatloaf was devoured as if we had been a hundred burly, hungry men.<\/p>\n

This recollection reminded me that the blog had a gap to fill.<\/p>\n

Some people mix chopped tuna with breadcrumbs, others use bread soaked in milk, and some prefer coarsely chopped bread. I use boiled potatoes, which leave the meatloaf soft and moist.<\/p>\n

Green beans, boiled potatoes, and tomato salad are the best sides for this dish. It pairs perfectly with the Insalata Russa (Russian salad), which you can find here<\/a><\/strong> on the blog.<\/p>\n

Buona cucina, Monica<\/p>\n

Keep in Touch<\/b><\/h5>\n