Tuna Salami is a delicious Italian seafood specialty. With the intense flavor of tuna in oil, the evocative taste of Parmigiano and the creamy texture of Pan Pesto, this main course is a true delicacy. Whole eggs add softness and bind the ingredients together. Best enjoyed cold, it is perfect for a light lunch or a summer dinner.
Drain the tuna well from the oil, pass it through a food mill or blend it, and collect the processed tuna in a bowl.
Add the eggs, the Pan Pesto and the Parmigiano and mix well.
With the mixture obtained, shape it into a roll, wrap it in a clean cloth and tie it.
Bring salted water to a boil in a pot, add the salami roll and cook over very low heat for 20 minutes.
Rectangular mold
Store the Tuna Salami in the refrigerator, wrapped in plastic wrap to preserve its integrity and freshness.
Tuna Salami is a fresh and appetizing dish, perfect for summer.
Italy
| Energy (kcal) | 192.19 |
| Carbohydrates (g) | 0.27 |
| of which Sugars (g) | 0.04 |
| Fat (g) | 12.58 |
| of which Saturates (g) | 3.28 |
| Protein (g) | 19.55 |
| Fiber (g) | 0.09 |
| Sale (g) | 0.23 |
