Recipe by Cherry Pie
"This is an experiment that turned out tasty. It is a nice loaf which would be a nice protein dish at any meal."
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eggs, lightly beaten
ground black pepper
1 (5 ounce) can
tuna packed in water
soft bread crumbs
I made this recipe as written and I'll make it again! BUT, next time I'll make changes. This loaf recipe should either be doubled or made in a smaller loaf pan. The directions did not indicate whether the canned tuna should be drained or not, so I drained it, saving the liquid in case I thought the pre-baked loaf looked too dry. I opted to leave the tuna liquid out. The loaf was a bit dry, but it could have as much to do with the fact that the pan was over-sized (in my opinion). Baking it at 400 degrees might a bit high, as well. While I don't often eat it, I loved the horseradish in this loaf. I didn't, however, like the ceyenne pepper, but realize it's a personal preference. All in all, a good basic recipe.
I went with a more minimalist approach to seasoning. Whole thing is soft breadcrumbs, two cans of tuna, two eggs, salt, & pepper. It's what I had--and it still works!
I did this pretty close to how it was written. I didn't have any horseradish, so I omitted that, and I cooked it for 30 minutes but set the oven to 350. I left some water in the tuna, and that seemed to help keep it a little moist. I also didn't have any "soft" breadcrumbs, so I just used regular breadcrumbs and just eyeballed it.
I think next time I make this, I'll double the recipe, as it was kind of skinny, and I prefer my loafs to be thicker. The cayenne gives it a little bit of a kick, that I'm not a huge fan of, but it's still pretty good.
* Percent Daily Values are based on a 2,000 calorie diet.
Canned Tuna Loaf
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories from Fat: 226
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