Canned Tuna Loaf

Cherry Pie 0

"This is an experiment that turned out tasty. It is a nice loaf which would be a nice protein dish at any meal."

Ingredients 45 m {{adjustedServings}} servings 528 cals

Serving size has been adjusted!

Original recipe yields 2 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 528 kcal
  • 26%
  • Fat:
  • 25.1 g
  • 39%
  • Carbs:
  • 44.7g
  • 14%
  • Protein:
  • 30.4 g
  • 61%
  • Cholesterol:
  • 238 mg
  • 79%
  • Sodium:
  • 625 mg
  • 25%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 400 degrees F (200 degrees C). Prepare a glass loaf pan with cooking spray.
  2. Beat eggs, mayonnaise, horseradish, parsley, paprika, cayenne pepper, and black pepper together in a large bowl until smooth. Add tuna in water, bread crumbs, and onion; mix until evenly moistened. Pack tuna mixture into prepared loaf pan.
  3. Bake in preheated oven until hot and fully cooked in the center, about 30 minutes.
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Reviews 4

  1. 5 Ratings

Janet Lee

I made this recipe as written and I'll make it again! BUT, next time I'll make changes. This loaf recipe should either be doubled or made in a smaller loaf pan. The directions did not indicate whether the canned tuna should be drained or not, so I drained it, saving the liquid in case I thought the pre-baked loaf looked too dry. I opted to leave the tuna liquid out. The loaf was a bit dry, but it could have as much to do with the fact that the pan was over-sized (in my opinion). Baking it at 400 degrees might a bit high, as well. While I don't often eat it, I loved the horseradish in this loaf. I didn't, however, like the ceyenne pepper, but realize it's a personal preference. All in all, a good basic recipe.


I went with a more minimalist approach to seasoning. Whole thing is soft breadcrumbs, two cans of tuna, two eggs, salt, & pepper. It's what I had--and it still works!


I did this pretty close to how it was written. I didn't have any horseradish, so I omitted that, and I cooked it for 30 minutes but set the oven to 350. I left some water in the tuna, and that seemed to help keep it a little moist. I also didn't have any "soft" breadcrumbs, so I just used regular breadcrumbs and just eyeballed it. I think next time I make this, I'll double the recipe, as it was kind of skinny, and I prefer my loafs to be thicker. The cayenne gives it a little bit of a kick, that I'm not a huge fan of, but it's still pretty good.