Savory Tuna Loaf
From chefmeow 15 years agoIngredients
- 7-3/4 ounce can tuna drained shopping list
- 2 tablespoons butter shopping list
- 2 tablespoons white onion chopped shopping list
- 1 cup bread crumbs shopping list
- 2 eggs shopping list
- 3/4 cup milk shopping list
- 1/2 teaspoon salt shopping list
- 2 tablespoons parsley chopped shopping list
- 1/2 teaspoon worcestershire sauce shopping list
- 1 tablespoon lemon juice shopping list
- Sauce: shopping list
- 16 ounce can stewed tomatoes shopping list
- 1 tablespoon cornstarch shopping list
- 1/4 teaspoon thyme shopping list
- 1/4 teaspoon salt shopping list
How to make it
- Heat oven to 350 then grease a loaf pan.
- Place lightly greased strip of aluminum foil down center of pan letting it extend over ends.
- Sauté onion in butter until tender then stir in bread crumbs and remove from heat.
- Beat eggs slightly then stir in milk, parsley, salt, Worcestershire and bread crumb mixture.
- Mix well then fold in tuna and lemon juice until well blended.
- Turn into loaf pan and bake 45 minutes.
- To make sauce drain 1/4 cup liquid from tomatoes into small saucepan.
- Stir in cornstarch until dissolved then stir in tomatoes, salt, thyme and remaining liquid.
- Bring to a boil stirring constantly then keep warm.
- Remove fish loaf from oven and allow to stand 3 minutes then loosen around edges with spatula.
- Holding foil gently lift onto platter so that brown crust is on top.
- Remove foil and serve with sauce.
People Who Like This Dish 2
- chrstmascarol Nowhere, Us
- lovemybirds Dayton, OH
- chefmeow Garland, TX
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