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Poached Tuna and Spinach Roll

Pomodori e Vino Posted on by

At first this week’s recipe seemed unusual to me. Why would someone want to poach canned tuna? After the first bite I understood. My taste buds danced and my mind wandered to a scene from my favorite movie, Willy Wonka & the Chocolate Factory. It was like I was Violet Beauregarde with the multi-course piece of gum. With every chew she savored a delicious surprise. The same was true for me while I enjoyed my forkful of this delight. As I continued chewing I could taste every ingredient as if I had taken a bite of each one individually. Yay!
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Recipe Summary:
Oil packed canned tuna is mixed with fresh spinach (gently cooked & moisture removed), anchovy fillets, eggs, bread crumbs, a generous amount of parmigiano-reggiano cheese and bread that has been soaked in milk. Next, the mixture is formed into a log and rolled up in a dampened cheese cloth for containment during a little simmer in a white wine and vegetable poaching liquid. Cool, slice, drizzle with extra virgin olive oil & lemon juice, garnish and serve.
©2010 Irene D. Ericson

Comments

Poached Tuna and Spinach Roll — 8 Comments

  3. How pleasant it is to be reminded of how much I liked this dish, which I haven’t made in more than 20 years.
    Of course we cook with good canned tuna, as long as it isn’t the bland supermarket packed-in-water variety. It is excellent for pasta sauces too, but without looking it up I don’t recall whether any of them is in Essentials. I think superior canned tuna packed in good olive oil is a much tastier product than fresh tuna. I don’t understand using fresh tuna in any salad.
    Thank you for bringing my cooking to life. I hope you all make it through to the end in good shape. I managed to do it originally, and you don’t have to deal with editors.
    My best.
    Marcella

  4. Irene, they do look amazing!! I’m learning so much from you all, thank you thank you!!
    Rah! Rah!
    Mindy

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