Fine Tastes of Modena

Strain the tuna and anchovies, then combine with the melted butter, Parmigiano Reggiano, Emmentahl (cut in cubes) and nutmeg. Mix in two eggs and make a hard boiled egg out of the third. Mix in the shelled pistachios and the hard boiled egg. Shape into a loaf and wrap in a cotton cloth and secure it gently with string. Boil for about 30 minutes in lightly salted water. Drain and place the loaf on a plate and cover with another plate with a weight on top. Allow to cool then place in the refrigerator for a few hours. Cut in thin slices, garnish with the mayonnaise and serve.