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Easy Tuna Loaf

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"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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Ingredients

1 h 55 m servings 204 cals
Original recipe yields 8 servings

Directions

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  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.

Nutrition Facts


Per Serving: 204 calories; 4.6 g fat; 16.4 g carbohydrates; 23.1 g protein; 73 mg cholesterol; 397 mg sodium. Full nutrition

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