Polpettone di Tonno Tuna Loaf        Poached in Wine This makes an excellent first coarse platter. Serve it with sliced Italian bread and a mixed salad. TUNA LOAF 1 medium Potato        OR 1 cup fresh Bread Crumbs 12 - 14 oz canned, oil-packed Tuna (well drained) 1/4 Parmigiano-Reggiano Cheese 1 whole egg + 1 egg white cheese cloth to wrap the loaf kithen string to tie the ends POACHING BATH 1/2 cup Onion (thinly sliced) 1 stalk of Celery (cut in half) 1 medium Carrot (cut in half) 6 sprigs of Parsley 1 Bay Leaf 6 whole Black Peppercorns 1/4 - 1/2 tsp Salt 1 cup dry White Wine        OR 3/4 cup dry White Vermouth additional Water SAUCE 1/2 cup plain Mayonnaise 2 Anchovy fillets (mashed) 1 - 2 Tbls Capers (chopped) Black Olives for garnish Parsley sprigs for garnish. 1. -If using Potato, peel, cut into quarters,        boil until tender, mash.     -If using Bread Crumbs, soak for about 10 minutes        in a few Tbls of water or milk. Squeeze out excess liquid. 2. Drain the canned Tuna very well.        Mash very well with a fork or pulse in a food processor. 3. Put the Potato OR Bread Crumbs, Tuna and Eggs in a bowl.        Blend well 4. Lay the cheese cloth out on the table.        Place the Tuna mixture at one end of the cheese cloth.        Form it into a log-shaped loaf 2" - 2 1/2" in diameter.        Roll the loaf in the cheese cloth.        Tie the end with kitchen string. 5. Use a fish poacher or oblong casserole.        Choose one just large enough to hold the loaf.        If the pot is too large, you will need too much liquid.        This will dilute the flavor of the wine.        You could bend the loaf into a ring to fit in a round pot.        Again, choose a pot just large enough to hold it. 6. Place the loaf into the pot.        Strew the Onion, Celery, Carrot, Parsley, Bay Leaf,               Black Peppercorns & Salt all around.        Pour in the Wine and additional Water to cover by 1". 7. Bring to boil, lower heat, cover, simmer gently 45 minutes.        Make sure liquid always covers the log. 8. After 45 minutes, carefully lift the loaf out of pot.        Place on a platter, leave to cool about 20 minutes. 9. When cool enough to handle, carefully unwrap the loaf.        Discard the cheese cloth.        Cover the loaf, refrigerate to cool completely. 10. Just before serving, remove loaf from refrigerator        Cut loaf into 1/4" - 1/3" slices.        Lay slices on a platter, partially overlapping the slices. 11. Mix the Mayonnaise, mashed anchovy & chopped Capers.        Spread this down the center of the slices.        Do not cover the slices completely.               (You may instead serve the mayo on the side) 12. Decorate with Black Olives and Parsley.        Serve.