Canned Tuna Fish Recipes:
Tasty Tuna Loaf
Looking for some canned tuna fish recipes? Tasty Tuna Loaf is a delicious quick meal - you just mix everything up in one bowl, turn it into a loaf pan, and toss it into the oven!
This is a good choice for those evenings when you just can't think of anything to make. You probably have most of the ingredients in your cupboard already - and if you don't, you can easily substitute the things that you do have!
Do not drain the tuna!
Check that you have these staples at home
- in the cupboard
- in the fridge or freezer
- wheat bran
- wheat germ
- sunflower seeds
- bottled lemon juice
Get out your equipment
- a can opener
- a loaf pan
- a bowl
- a fork
- measuring cups and spoons
- a spoon
Preheat oven to 350F/175C.
1 Tbsp/15 mL butter
1 lb/500g canned tuna, not drained
1/2 cup/125 mL milk
1 egg, beaten
1/2 cup/125 mL rolled oats
1/2 cup/125 mL bran
1/2 cup/125 mL wheat germ
1/2 cup/125 mL chopped onion
1/4 cup/60 mL sunflower seeds
2 tsp/10 mL lemon juice
Use the butter to grease a loaf pan.
Dump the tuna and its juice into a bowl.
Use a fork to mash the tuna.
Add the milk, egg, oats, bran, wheat germ, onion, sunflower seeds, and lemon juice to the bowl.
Spoon the mixture into the loaf pan.
Bake for 45 minutes or until firm.
- Use a non-dairy milk substitute in place of the milk.
- If you don't have oats, bran, or wheat germ, just increase the amount of one of the other dry ingredients until your loaf is a good consistency (moist but not wet). Or add another dry ingredient. (How about bread crumbs or cracker crumbs?)
- Use freshly squeezed lemon juice instead of bottled.
Ideas for making this recipe your own
- Add some spices to the mix. How about some oregano or tarragon? Or some garlic? I wonder how a shot of Worcestershire sauce would taste? Use your imagination!
- Experiment with different seeds. Pumpkin seeds might be nice. How about pine nuts? Sesame seeds?
- I wonder how orange juice would taste, instead of lemon juice>
- Store bran, wheat germ and sunflower seeds in tightly sealed containers or freezer bags. Keep them in the fridge or freezer to prevent them from turning rancid.
- I prefer to use a glass loaf pan for this recipe. The loaf slides out neatly, and the pan is easy to wash. A metal pan will work just fine too.
Serve this dish with