Tuna-Lemon Loaf
A savory tuna loaf infused with lemon and herbs, featuring tender tuna, crunchy cracker crumbs, and bright citrus flavors—perfect for a family dinner or casual gathering.
Ingredients
- 3 or 4 thin lemon slices ⓘ
- 2 cans (6 1/2 or 7 oz.) tuna, drained and finely flaked ⓘ
- 1 cup condensed cream of celery soup ⓘ
- 3 slightly beaten egg yolks ⓘ
- 1 cup fine cracker crumbs ⓘ
- 1/4 cup finely chopped onion ⓘ
- 2 tablespoons chopped pimento ⓘ
- 2 tablespoons snipped parsley
- 1 tablespoon lemon juice ⓘ
- dash of pepper ⓘ
- 3 stiffly beaten egg whites
Instructions
- Place lemon slices in a row in the bottom of a well-greased 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan.
- Thoroughly combine the remaining ingredients except egg whites, then fold in the stiffly beaten egg whites.
- Spoon the tuna mixture over the lemon slices in the loaf pan.
- Bake in a 350°F oven for 45 minutes or until the center of the loaf is firm.
- Invert the loaf onto a warm serving platter.
- Garnish with parsley and additional lemon slices before serving.
Tips & Substitutions
For added flavor, consider using fresh lemon zest alongside the lemon juice. You can substitute the tuna with canned salmon or chicken if desired. If you prefer a creamier texture, try using homemade cream of celery soup instead of canned. Ensure to fold the egg whites gently to maintain the fluffiness of the loaf. This recipe is a great option for a light lunch or as an appetizer at gatherings, much like the seafood recipes found in blended dishes.
Serving Suggestions
Serve the tuna-lemon loaf chilled or at room temperature, garnished with fresh parsley and lemon slices. It pairs wonderfully with a light green salad or roasted vegetables. For a more substantial meal, consider serving it alongside a creamy potato salad or as part of a seafood platter, similar to the flavors found in Seafood Delight Salad.
Storage & Reheating
Store any leftover tuna-lemon loaf in an airtight container in the refrigerator for up to 3 days. To reheat, slice the loaf and place it in a preheated oven at 350°F for about 10-15 minutes, or until warmed through. This dish can also be enjoyed cold, making it a versatile option for meal prep or picnics.
Nutrition & Diet Analysis (per serving)
Each serving of Tuna-Lemon Loaf contains roughly 296 calories, with 24g protein, 28g carbohydrates, and 10g fat. It is an excellent source of vitamin C (132% of the Daily Value), protein (48% of the Daily Value), and dietary fiber (23% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 791mg per serving (34% 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?
Yes, you can use fresh tuna. Make sure to cook it thoroughly before flaking it and incorporating it into the mixture. Fresh tuna will give the loaf a more robust flavor and texture, but it may require some additional cooking time.
What can I serve with the tuna-lemon loaf?
This loaf pairs well with a crisp green salad or roasted vegetables for a light meal. You can also serve it with a side of creamy dill sauce or tartar sauce for a delicious contrast. It can be enjoyed as a main dish or as part of a seafood platter with other delights.
How can I make this dish gluten-free?
To make the tuna-lemon loaf gluten-free, substitute the fine cracker crumbs with gluten-free breadcrumbs or crushed gluten-free crackers. Additionally, ensure that the cream of celery soup is gluten-free, as some brands may contain wheat. This way, you can enjoy the dish without gluten.
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).