This is an experiment that turned out tasty. It is a nice loaf which would be a nice protein dish at any meal.
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.
Read MoreI 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.
Read MoreI 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 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.
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!
An experiment is indeed right. I tried to follow the directions exactly so I could review based on that, but it didn't work out that way. The recipe didn't say to drain the tuna, so I didn't. It said to add the tuna in water, so I did. Then the recipe looked WAY too thin, so I added almost another cup of bread crumbs. I used less than 1/2 cup minced onion; I think 1/2 cup in the original recipe is too much, as what I used in the tweaked version was still pretty strong. I like spicy things, but like other reviewers, I didn't care for the cayenne in this one. Two eggs was an awful lot as well; it almost looked like a tuna soufflé when it came out of the oven...until it fell flat as a flitter. Calling this is a "loaf" is a stretch as well. It's more like a rectangular, 1-inch thick, baked patty once it settles. This recipe needs a lot of work. If I tried it again, I'd probably double and drain the tuna, decrease to 1 egg, leave out the cayenne, and add some season salt.
I replaced the mayonnaise with light mayonnaise and the bread crumbs with oat flour. It lowers the calories and fat; increases the protein and fiber.
Bland beyond belief!!! Don't waste the tuna.
