Fake fish – Pesce finto
This chilled potatoes and tuna mold dish is perfect for the summer time and a typical appetizer for the winter. I learned this recipe a long time ago from a lady that lived close to Rome, but I doubt that the origin is Roman. Kids love it, at least my sister and I did when we were kids. We used to prepare it when my mom and dad were away and we ate it all at once.
It is easy to make and it tastes so good. It’s up to you now to try it.
Ingredients:
4 large baking potatoes about 2½ lbs
1 9 oz. can tuna fish in olive oil
4 Tbsp. mayonnaise
3 Tbsp. capers
2 tsp. salt
Decorate with two small pickles and mayonnaise
Instructions:
1. Boil the potatoes and salt the water with two fists of coarse salt.
2. Peel the potatoes when they’re cool enough to handle and put them through a potato ricer.
3. In a large bowl combine the potatoes with the tuna fish already drained from the oil, the salt, the mayonnaise and the capers. Mix well.
4. Line two loaf pans with plastic wrap or use a fish shaped mold. Divide the potato mixture and fill the two pans. Otherwise you can place the potato mixture on a serving dish and shape it into a fish using a spatula.
5. Cover the filling and refrigerate for at least three hours or overnight so the flavors will blend in.
6. Present the dish on a serving plate decorated with slices of pickles and mayonnaise.
