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Salame di Tonno (Tuna Salami)

Course: Main Course


  • 250 gr of tuna
  • 4 anchovies the salted variety
  • 2 eggs
  • parsley
  • 4 tbspoons of breadcrumbs
  • salt and pepper


  • In a large bowl, place the tuna (drained of most of its oil), the finely chopped anchovies and parsley, the eggs, the breadcrumbs, a pinch of salt and one of pepper. Mix well with a spoon, until the mix is smooth. If you wish to have an even smoother texture, you can use a mixer. 
  • Take a piece of tin foil large enough to wrap the mixture in. Place the mixture on the tin foil and shape it like a roll, then wrap it tight and close it at the side as if it were a piece of candy. 
  • Bring a good amount of water to the boil in a large pan, just about the same amount you would need to cook pasta. When the water boils put the wrapped salame in it and boil for 20 minutes. 
  • Once this is done, take it out of the water carefully, as the tin foil is going to be very hot and let it cool completely before unwrapping it. It is very important you do not try to unwrap it when it is still warm, as it would stick to the foil and get ruined. 
  • Once out of the foil, cut it into slices of about 1/2 inch, place on a plate and serve with freshly made mayonnaise on top, or on the side.