Tuna loaf

From Annie Wellington Marguet.

8 potatoes Cook in water, in their skins
4 hard-boiled eggs
Mix with potatoes (without oil)
1 can tuna in oil
1 Tbsp mustard Mix well
salt and pepper
150 g whipping cream
chopped chiives

Put in loaf pan in fridge for the night.

To serve, turn out upside down on a dish, decorate with fresh parsley.  Serve with mayonnaise (with gin!).

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