Polpettone Freddo Tonno e Patate

1: Put potatoes with the skin in a pot, cover with cold water and cook until soft.

2: Mash the potatoes while they are still hot and place them in a bowl.

3: Add the drained and crumbled tuna, ricotta, and mix well.

4: Add a pinch of salt, capers, and chopped parsley.

5: Add the grated lemon zest.

6: Shape the mixture on a serving plate or use plastic wrap to form a loaf.

7: Chill in the fridge for about 30 minutes.