Sformato di patate e tonno ripieno di scamorza e pesto di pistacchio, un secondo semplice e gustoso.

Boil the potatoes until tender and mash them.

In a bowl, combine the mashed potatoes, egg, tuna, grated cheese, salt, parsley, and olive oil.

Mix well until all ingredients are combined.

In a baking dish, layer half of the potato mixture, followed by the scamorza cheese and pistachio pesto.

Top with the remaining potato mixture and sprinkle with gluten-free breadcrumbs.

Bake until golden brown and heated through.

Spice Level:

Dietary

Allergens