Easy Tuna Loaf

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"An easy recipe, perfect for both dinners and everyday meals! Present the slices over a bed of lettuce on a platter, decorating it as you wish with tomatoes, olives, artichokes hearts, and so on. The loaf can be served with a mix of olive oil and lemon, or with mayonnaise."
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1 h 55 m servings 204 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 204 kcal
  • 10%
  • Fat:
  • 4.6 g
  • 7%
  • Carbs:
  • 16.4g
  • 5%
  • Protein:
  • 23.1 g
  • 46%
  • Cholesterol:
  • 73 mg
  • 24%
  • Sodium:
  • 397 mg
  • 16%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Arrange bread in a large baking dish. Pour milk over bread; allow to soak until bread is soggy. Remove bread and squeeze excess moisture from the bread. Discard milk.
  2. Whisk anchovy paste with eggs in a bowl until dissolved.
  3. Crumble tuna and moistened bread together in a large bowl. Add the egg mixture, parsley, capers, and Parmesan cheese; knead together until evenly blended and reasonably firm. Wrap the mixture in a clean cotton dishtowel and roll it up tightly, securing the two ends with string or elastic bands.
  4. Bring a large pot of lightly salted water to a boil. Cook the bundled tuna loaf in boiling water for 40 minutes; drain. Chill in refrigerator until cold before unwrapping and slicing to serve.



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