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Easy Tuna Loaf

Easy Tuna Loaf

  • Prep

    15 m
  • Cook

    40 m
  • Ready In

    1 h 55 m
Bee

Bee

An easy recipe, perfect for both dinners and everyday meals! Present the slices over a bed of lettuce on a platter, decorating it as you wish with tomatoes, olives, artichokes hearts, and so on. The loaf can be served with a mix of olive oil and lemon, or with mayonnaise.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 204 kcal
  • 10%
  • Fat:
  • 4.6 g
  • 7%
  • Carbs:
  • 16.4g
  • 5%
  • Protein:
  • 23.1 g
  • 46%
  • Cholesterol:
  • 79 mg
  • 26%
  • Sodium:
  • 397 mg
  • 16%

Based on a 2,000 calorie diet

Directions

  1. Arrange bread in a large baking dish. Pour milk over bread; allow to soak until bread is soggy. Remove bread and squeeze excess moisture from the bread. Discard milk.
  2. Whisk anchovy paste with eggs in a bowl until dissolved.
  3. Crumble tuna and moistened bread together in a large bowl. Add the egg mixture, parsley, capers, and Parmesan cheese; knead together until evenly blended and reasonably firm. Wrap the mixture in a clean cotton dishtowel and roll it up tightly, securing the two ends with string or elastic bands.
  4. Bring a large pot of lightly salted water to a boil. Cook the bundled tuna loaf in boiling water for 40 minutes; drain. Chill in refrigerator until cold before unwrapping and slicing to serve.
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