Tuna Loaf
Tuna Loaf
It has been many many years since I have had tuna loaf, and I am enjoying this one, excellent flavor, and easy to put together. Use fresh cooked tuna or canned in brine, either one is perfectly acceptable. This recipes screams of variants that you can use to make it different each time it is prepared. Links to the Shortcuts are listed in the Recipe Notes section.
Equipment
- Loaf Pan (5x9 inch)
- Oven
Ingredients
- 425 grams tuna, fresh cooked or canned in brine, (15 oz), Shortcut
- ½ cup bread crumbs, Shortcut
- 2 eggs
- ½ cup green bell pepper, diced
- ½ cup onion, diced
- ¼ cup milk
- ½ teaspoon Worcestershire sauce
- salt and pepper, as desired
- dash tabasco sauce, optional
Instructions
- For the tuna, I used 3 cans of tuna in brine, drained well. Weight listed on each can was 185 grams net, 140 grams drained. For fresh cooked, go with 425 grams (15 oz).
- Preheat your oven to 180° C (350° F). Get out a loaf pan and grease with butter.
- In a large mixing bowl, add all the ingredients, seasoning with salt and pepper as desired, as well as Tabasco sauce if desired.
- Use a large spoon and mix together.
- Pack mixture into the prepared loaf pan.
- Place in the oven and bake for about 45 to 50 minutes or until the top is golden brown. Cool for 10 minutes before slicing.
- Serve with sides of your choice and enjoy.
Notes
Low cost, even more so if using fresh cooked tuna.
Shortcuts: Fresh Tuna, Bread Crumbs.
Variants: 1. Use red bell pepper in place of green. 2. Saute the bell pepper and onion prior to mixing in with the tuna. 3. Add chopped hard boiled eggs. 4. Add sliced green olives. 5. Add chopped fresh parsley or cilantro. 6. Add another can of tuna.
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