Salmon Tuna Loaf
A hearty seafood loaf combining tender salmon and tuna with creamy mushroom soup, perfect for family dinners or casual gatherings, offering rich flavors and satisfying textures.
Ingredients
Instructions
- Preheat oven to 325°F (160°C).
- In a large mixing bowl, break up the salmon and tuna into small bits.
- Add cracker crumbs, cream of mushroom soup, eggs, minced onion, parsley or celery if desired, salt, and pepper.
- Mix thoroughly, preferably with your hands.
- Mold the mixture into one large loaf or two smaller loaves.
- Bake in the preheated oven for 45 minutes to 1 hour, until cooked through and golden.
Tips & Substitutions
For a lighter version, consider using whole wheat cracker crumbs or adding grated zucchini for moisture. If you prefer a different flavor, substitute the cream of mushroom soup with cream of chicken or a homemade béchamel sauce. Adding a splash of lemon juice or a teaspoon of Dijon mustard can enhance the flavor profile significantly.
Serving Suggestions
Serve the salmon tuna loaf warm with a side of fresh green salad or steamed vegetables for a complete meal. It pairs beautifully with Helen'S Stuffed Mushrooms for a delightful seafood-themed dinner. Consider a dollop of tartar sauce or a squeeze of lemon on top for added flavor.
Storage & Reheating
Store any leftover salmon tuna loaf in an airtight container in the refrigerator for up to three days. To reheat, place slices in the microwave for about 1-2 minutes or warm in the oven at 350°F (175°C) until heated through. This dish also freezes well; wrap tightly and store for up to two months.
Nutrition & Diet Analysis (per serving)
Each serving of Salmon Tuna Loaf contains roughly 309 calories, with 28g protein, 29g carbohydrates, and 9g fat. It is an excellent source of protein (57% of the Daily Value) and iron (20% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 903mg per serving (39% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh salmon or tuna instead of canned?
Yes, you can use fresh salmon or tuna, but you'll need to cook them first. Poach or grill the fresh fish until fully cooked, then flake it into small pieces before mixing with the other ingredients.
What can I substitute for the cream of mushroom soup?
If you don't have cream of mushroom soup, you can substitute it with a homemade white sauce or use cream of chicken soup. Another option is to blend silken tofu with a bit of vegetable broth for a dairy-free alternative.
How do I know when the loaf is done baking?
The salmon tuna loaf is done when it is golden brown on top and a knife inserted in the center comes out clean. The internal temperature should reach 165°F (74°C) to ensure it's fully cooked.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).