EASY TUNA LOAF

Easy Tuna Loaf image

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.

Provided by Bee

Time 1h55m

Yield 8

Number Of Ingredients 8

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

Steps:

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.
Whisk anchovy paste with eggs in a bowl until dissolved.
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.
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.

Nutrition Facts : Calories 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, Sodium 397 mg, Sugar 4.1 g