Tuna-Ripe Olive Loaf
Tuna-Ripe Olive Loaf is a savory dish that combines the rich flavors of tuna, ripe olives, and sweet corn, all bound together with a creamy mixture. This hearty loaf is perfect for family gatherings or as a quick weeknight dinner option that everyone will enjoy.
Ingredients
Instructions
- Combine cracker crumbs and milk in a saucepan and heat to boiling.
- Cook, stirring constantly for about 1 minute.
- Remove from heat; add a small amount of beaten eggs and mix well.
- Stir the egg mixture into the balance of the hot mixture.
- Add chopped ripe olives, drained corn, and black pepper.
- Mix well.
- Pour the mixture into a greased 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan.
- Place the loaf pan in a shallow pan of hot water (approximately 1-inch deep).
- Bake at 375°F for 1 hour.
- Serve hot with sliced ripe olives.
Tips & Substitutions
For a twist, consider substituting the tuna with canned salmon or chicken for a different flavor. You can also use gluten-free cracker crumbs to make this recipe suitable for those with gluten sensitivities. Be sure to stir constantly while heating the cracker crumbs and milk to prevent clumping. Adding a sprinkle of cheese on top before baking can enhance the flavor.
Serving Suggestions
This Tuna-Ripe Olive Loaf is delicious served hot or at room temperature, making it a versatile dish for any occasion. Pair it with a fresh garden salad or steamed vegetables for a complete meal. For a delightful appetizer, serve slices with a creamy dip, or enjoy alongside a slice of crusty bread. It also pairs beautifully with Seafood Pasta Salad.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place individual slices in the microwave for about 30-60 seconds or until warmed through. Alternatively, you can reheat the entire loaf in a preheated oven at 350°F for about 15-20 minutes, covered with foil to prevent drying out.
Nutrition & Diet Analysis (per serving)
Each serving of Tuna-Ripe Olive Loaf contains roughly 309 calories, with 19g protein, 56g carbohydrates, and 5g fat. It is an excellent source of dietary fiber (41% of the Daily Value), protein (38% of the Daily Value), and iron (32% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 505mg per serving (22% 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 prepare the Tuna-Ripe Olive Loaf in advance?
Yes, you can prepare the loaf a day ahead. Simply assemble it and store it in the refrigerator before baking. Bake it on the day you plan to serve it for the best texture and flavor. If you bake it in advance, let it cool completely before refrigerating.
What can I serve with Tuna-Ripe Olive Loaf?
This dish pairs well with a variety of sides. Consider serving it with a light salad, roasted vegetables, or a side of mashed potatoes. For a more casual setting, it can be served with crackers and a dipping sauce, complementing its flavors nicely.
Can I freeze the Tuna-Ripe Olive Loaf?
Yes, you can freeze the loaf before or after baking. If freezing before baking, wrap it tightly in plastic wrap and then in foil. When ready to bake, thaw it in the refrigerator overnight before cooking. If freezing after baking, slice the loaf and store it in an airtight container; reheat as needed.
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).