Easy Tuna Loaf recipe

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Ingredients

8 slices bread
2 cups milk
1 teaspoon anchovy paste, or more to taste
2 eggs, beaten
18 ounces Italian, oil-packed tuna
1 bunch parsley, chopped
1 tablespoon capers
¼ cup grated Parmesan cheese, or to taste

Nutrition Info

204 calories
carbohydrate: 16.4 g
cholesterol: 73.1 mg
fat: 4.6 g
fiber: 0.9 g
protein: 23.1 g
saturatedFat: 1.9 g
servingSize: -
sodium: 397 mg
sugar: 4.1 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

8 servings

Recipe Note

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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