Tuna mould with leek sauce

Cooking time: 1 hour
Difficulty: medium
Flan di tonno con salsa ai porri

Preheat the oven to 180 C / 350 F and grease a tart tin with butter. Place half the tuna and the egg yolks in a food processor, process to a purée and scrape into a bowl. Stiffly whisk the egg whites, then fold them into the tuna mixture. Finely chop the remaining tuna, season with salt and pepper and fold in. Pour the mixture into the prepared tin, place in a roasting tin and pour in boiling water to come about halfway up the side. Bake for about 45 minutes. For the sauce, heat the butter and cream in a saucepan, add the leeks and cook over a low heat for 20 minutes. Season with salt and pepper. Turn out the mould and top with the leek sauce. Garnish with parsley and serve immediately.


Coll. (2010), "The Silver Spoon", Phaidon, 168

Suggested wine
Pra Bianco
Bianco del Ticino DOC
Fr. 13.50

Serves 4

  • butter for greasing
  • 200 g/ 7 oz tuna in spring water, drained
  • 4 eggs, separated
  • salt and pepper
  • fresh fleat-leaf parsley, chopped, to garnish


For the sauce:

  • 25 g / 1 oz butter
  • 2 tablespoons double cream
  • 4 leeks, trimmed and sliced
  • salt and pepper