About Beth

Beth, along with her husband, Mike, is co-owner of two Italian Deli/Markets in St. Louis - Viviano’s Festa Italiano. When not creating yummy new menu items for the deli, she’s the pediatric research lab supervisor at Washington University School of Medicine. Read more out about Viviano’s Festa Italiano.

About Irene

Irene loves to think, read and dream about food. She enjoys cooking & eating in general. Although she demures about her talents, Irene has a finely-tuned palate that her friends envy. She bakes on occasion. The rest of the time she's creating memories with her family and friends. . . or she's learning a new needlecraft technique.

About Deborah

Deborah is a wife, mother, grandmother, traveler, bootlegger, and a very poor speller! As Victor Hazan so eloquently puts it, Deborah has chosen Umbria to be the home of her soul. When she can’t be there in body, she spends her free time cooking & reading about Italy. She blogs mostly about food and about trips – past and future – here: Old Shoes New Trip.

About Doug

Doug lives in Eastern Ontario in a farmhouse built in 1903. He is a retired teacher with four adult children, a wife, a son-in-law, two Irish step-grandchildren and one grandson who he is lucky to hang with a lot. He has way too many books. Doug also blogs at To Slow Time Down.

About Cindy

Cindy lives in Eagle River, Alaska where her freezer is always full of salmon, halibut & shrimp. Cindy participates in several regular cooking challenges. You can read more about her cooking and life in the last frontier on her blog, Baked Alaska.

About Sandi

Sandi is a true Southerner, but a traveler & Italian cook at heart. She lives in Alabama and knows more about fried green tomatoes than fricassees. Her family owned the WhistleStop Café for many years. Sandi also blogs at Whistlestop Cafe Cooking.

About Jan

Jan, a serious home cook, has owned “Essentials” since 1992. She is passionate about all things Italian, especially the cuisine & the language. Jan blogs about her travels (next trip Italy May/June of 2010) at: Keep your Feet in the Street.

About Jerry

Jerry is a food obsessed Canadian. He learned to love Italian food as a child while eating the meals prepared by his Napolitano uncle. He learned to cook Italian foods by watching his uncle cook these feasts for the family. This love of Italian food has been honed through serious personal experimentation in eating and cooking. Willing to try most anything once, Jerry isn't so sure about tripe! Jerry also blogs at Jerry's Thoughts, Musings, and Rants!

About Palma

Palma is a Marriage & Family Therapist in Palm Desert, CA. She’s an Italian-American with a passion for cooking, entertaining, & travel to Italy. She’s always planning her next culinary adventure to Italia on her blog, Palmabella's Passions

About Kim

Kim is our permanent sub and the image above gives you a good idea of the look on her face when she realized she was drafted. Kim loves to eat, drink, travel and cook - probably in that order. When she's not here, you can find her organizing and leading food, wine and beer tours in Europe as co-owner and operator of GrapeHops or blogging at What I Really Think.

« Poached Tuna and Potato Roll | Main | Bruschetta - Roman Garlic Bread »

Poached Tuna and Spinach Roll

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!


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 (8)

Those look like fun! It is time for me to stock up on Italian tuna in oil. I only have 4 cans left!

Your Tuna Roll looks beautiful. I'm glad you enjoyed it.

Marcella Hazan:

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.



Irene, they do look amazing!! I'm learning so much from you all, thank you thank you!!

Rah! Rah!



so pretty!

Irene, Did you eat all of those? I'll come help you with the leftovers if you want. :grin:


They look wonderful. My Book just arrived today - must try this recipe!

Irene, they are beautiful!
And tasty too, I am sure.

As soon as my book arrives, I may try this one.

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