• Peel and mash the potatoes and set aside.
• Rinse capers under running water and dry with kitchen paper. Set aside.
• Put the tuna in a bowl with the capers and shelled eggs. Reduce to a cream with an immersion blender or in a blender.
• Add the tuna to the potatoes. Also, combine Parmigiano, bread crumbs, salt, and a tablespoon of olive oil.
• Knead with your hands until the mixture is smooth and firm—not too soft or hard. If it seems too firm, add a few tablespoons of milk and knead again; however, if it looks too soft, add mashed potatoes or breadcrumbs.
• Using a sheet of baking paper, help shape the mixture into a meatloaf, wrap it in the paper, and then seal the package in aluminum foil.

Cooking in the saucepan

• Place the tuna meatloaf in a large saucepan, cover it with water, bring it to a boil, cover the pan with a lid, and lower the flame. Cook over medium heat on a medium stove for one hour. Then turn off the stove, remove the lid, and let the meatloaf cool in the water. When you can handle it without burning yourself, lift the meatloaf out of the water gently, remove the wrappers, and let it cool completely before slicing.

Baking in the oven

• Place the package with the meatloaf in a baking dish, cover with aluminum foil, and bake in a bain-marie in a preheated oven at 170C (338F) degrees for about 40 minutes. When it is 10 to 15 minutes from the end of cooking, remove the aluminum foil cover. Remove from the oven and let cool before moving or cutting into slices.
• Arrange the slices in a serving dish, decorate the center with a clump of mayonnaise and a caper. Serve at room temperature or cold from the refrigerator.

Food Tips

• Prepare the meatloaf the day before; it will taste better.
• If you don't have a large pan to hold, make two smaller tuna meatloaf.
• Store sliced tuna meatloaf in the refrigerator for 3 days and in the freezer for up to a month (thaw at room temperature and eat without reheating).