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Tuna fish salami (Salame di tonno)

November 22, 2016 by Sophie Llewellyn Smith Leave a Comment

A quick and simple Italian entrée, tuna fish salami is a traditional festive dish that my family prepares every year on Christmas Eve, because meat is not allowed. Tuna fish salami is originally from Northern Italy, but at some point down the family tree the recipe was adopted by my maternal great-grandmother who passed it on to me.

If you enjoy using this recipe, please consider a donation to Translators without Borders.

Tuna fish salami (Salame di tonno)
Print Recipe
  • CourseFestive dishes
  • CuisineItalian
Servings
4 servings
Cook Time
30 minutes
Servings
4 servings
Cook Time
30 minutes
Tuna fish salami (Salame di tonno)
Print Recipe
  • CourseFestive dishes
  • CuisineItalian
Servings
4 servings
Cook Time
30 minutes
Servings
4 servings
Cook Time
30 minutes
Ingredients
  • 300 g tuna fish well drained from oil
  • 3 eggs
  • 3 tbsp breadcrumbs
  • 3 tbsp Parmesan cheese
  • salt
  • mayonnaise OR olive oil and lemon
Servings: servings
Instructions
  1. Fill a large pot with cold water and bring it to the boil.
  2. In the meantime, stir together the tuna, eggs, parmesan cheese and breadcrumbs in a bowl. You can use a mixer if you prefer.
  3. Create the salami shape by wrapping the mix tightly in a clean teatowel and securing it at both ends with string – so that it looks like a big candy bar.
  4. Add salt to the boiling water and then add the salami. Leave it to cook for 30 minutes.
  5. Carefully remove the salami from the hot water and let it cool.
  6. Once the salami is cold, slice it and decorate it with some mayonnaise and pickles or with olive oil and lemon. Buon appetito!
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Contributor

Caterina Marcellini
Communications and Fundraising Intern, TWB.

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​​About the Cookbook:

The Translators without Borders Cookbook celebrates multiculturalism and diversity through the universally common love of food. The Cookbook was created and is entirely managed by volunteers. If you use and enjoy the recipes, please consider a donation to TWB.

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Tags

apples biscuits bread cake chicken chocolate Christmas courgette dairy-free dessert festive fish gluten-free lemon nut-free nuts orange oranges pie pudding vegan vegetarian yoghurt

Cuisines

American Azeri French Irish Italian Mexican Syrian

Ingredients

all-purpose flour baking powder beurre black pepper breadcrumbs brown sugar butter celery chicken stock cinnamon cornflour eggs egg yolk farine flour garlic granulated sugar ground beef ground ginger honey large eggs lemon juice lime mascarpone nutmeg oeufs oil olive oil onion parmesan Parmesan cheese pepper plain flour pointed red pepper raisins rice salt sea salt sucre sugar vanilla extract vegetable oil warm water water zucchini

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Acknowledgements

This project was made possible by
Claire Cox and Becky Mynett: original cookbook concept
Chris Thompson - dtp
Pavel Gudoshnikov and Sophie Llewellyn Smith: web development
Sue Fortescue - general coordination and wonderfulness

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