Savory Tuna Loaf
Savory Tuna Loaf offers a hearty, flavorful dish combining tender tuna with seasoned bread crumbs and aromatic herbs. Perfect for a comforting lunch or dinner, it pairs well with lemon slices and a fresh side salad, appealing to seafood lovers and those seeking a satisfying, easy-to-make meal.
Ingredients
Instructions
- Combine eggs, milk, bread crumbs, minced onion, parsley flakes, thyme, salt, and pepper in a mixing bowl; blend together.
- Add tuna; mix thoroughly.
- Turn mixture into a foil-lined loaf pan (8 1/2 x 4 1/2 x 2 3/4 inches).
- Bake in a 375°F oven for 1 hour.
- Turn the loaf onto a platter and remove the foil.
- Turn the loaf right side up onto another platter.
- Garnish with lemon slices.
Tips & Substitutions
For a moister tuna loaf, consider adding a tablespoon of Dijon mustard or a splash of Worcestershire sauce to the mixture. If you're out of soft bread crumbs, you can use crushed crackers or stale bread processed into crumbs. Fresh herbs like dill or chives can also enhance the flavor, making it a delightful twist on traditional seafood recipes.
Serving Suggestions
This savory tuna loaf pairs beautifully with a fresh green salad or steamed vegetables for a complete meal. Consider serving it with a side of tartar sauce or a squeeze of fresh lemon juice to enhance its flavors. It also makes a great sandwich filling when served cold, ideal for lunch the next day.
Storage & Reheating
Store leftover tuna loaf in an airtight container in the refrigerator for up to 3 days. To reheat, slice the loaf and warm in the oven at 350°F for about 15-20 minutes, or microwave each slice for 1-2 minutes until heated through. This ensures the loaf retains its flavor and texture.
Nutrition & Diet Analysis (per serving)
Each serving of Savory Tuna Loaf contains roughly 187 calories, with 18g protein, 22g carbohydrates, and 4g fat. It is an excellent source of protein (35% of the Daily Value), and a good source of vitamin C and iron. Note that it is relatively high in sodium, at 1460mg per serving (63% 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 tuna instead of canned tuna?
Yes, fresh tuna can be used, but it should be cooked and flaked before adding it to the mixture. Canned tuna is convenient and already cooked, but using fresh will give your loaf a different texture and flavor.
What can I substitute for eggs in this recipe?
You can use unsweetened applesauce, mashed bananas, or a flaxseed meal mixed with water as egg substitutes. For each egg, use 1/4 cup of applesauce or 1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water. This will help bind the ingredients while keeping the loaf moist.
Can I freeze the tuna loaf?
Yes, you can freeze the tuna loaf. Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It can be stored for up to 2 months. Thaw in the refrigerator overnight before reheating to enjoy later.
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).