During the winter months, my mum makes a savory potato pie, layered with cheese and prosciutto, once a week. Come late April, though, she abandons the potato pie for a more summery tuna loaf, made with canned tuna, capers, breadcrumbs, and grated Parmigiano Reggiano, once again ingredients that she would always keep in her pantry.
This tuna loaf keeps us company through the good season, neatly arranged onto a nice plate during family dinners in our garden, served with fresh salads and homemade mayonnaise, or sliced and stuffed into a sandwich for impromptu trips to the seaside.
