Savory Tuna Loaf
When I need something quick for breakfast or a snack that is easy to make, the savory tuna loaf is one of the options I often turn to. It doesn’t have many complicated steps, and the ingredients are mostly what I have at home. If I have canned tuna and some vegetables, I can already prepare it. I also like it because I don’t have to spend too much time in the kitchen.
Quick Info
Total time: about 1 hour and 10 minutes
Preparation time: 25-30 minutes
Baking time: 40-45 minutes
Number of servings: 10-12 slices
Difficulty: easy-medium
Recipe type: appetizer, snack, breakfast
Ingredients
200 g canned tuna in oil
4 green onions
6 eggs
450 g flour
150 ml oil (plus 2 tablespoons for sautéing the onions)
1 packet of baking powder
30 g butter
150 ml milk
1 red bell pepper
1 bunch of fresh parsley
1 teaspoon dried thyme
1 teaspoon salt
1 teaspoon pepper
flour for dusting the pan
oil for greasing the pan
Preparation Method
1. I start with the green onions: I clean, wash, and chop them finely. In a small pan, I heat the 2 tablespoons of oil and add the onions. I sauté them for a few minutes, just until they soften a bit, then set them aside to cool.
2. In a large bowl, I put the flour and baking powder. I mix them quickly.
3. I add the eggs, milk, oil (150 ml), and melted butter (which I let cool slightly before adding). I mix everything with a spatula or a large spoon to get a fairly dense and homogeneous batter.
4. To the base mixture, I add the sautéed onions, diced bell pepper, finely chopped parsley, and dried thyme. I season with the mentioned salt and pepper.
5. I mix everything just enough to evenly distribute the vegetables and herbs.
6. Finally, I drain the canned tuna well and add the pieces to the batter. I mix gently so that I don’t break the tuna too much. The idea is for the pieces to remain visible in the loaf after baking.
7. I prepare a loaf pan: I grease it with a little oil and dust it with flour (or just oil if I don’t want a thick crust).
8. I pour the mixture into the pan and level it, without banging the pan too hard.
9. I put the pan in the preheated oven at 180°C, on the middle rack. Baking takes about 40-45 minutes. Towards the end, I test with a toothpick; if it comes out clean, it’s done.
10. After I take the pan out, I let the loaf cool in the pan. Once it has cooled almost completely, I carefully remove it and cut it into suitable slices.
Why I make this recipe often
I like it because I can use the vegetables I have in the fridge. It doesn’t crumble when cut, holds well at room temperature, and can be sliced and packed. For quick snacks or as breakfast, it’s quite filling. The loaf keeps well the next day, and the texture doesn’t become rubbery.
Tips and Variations
Tips
I let the butter cool well before adding it to the batter so that I don’t accidentally cook the eggs. When adding the tuna, I use a spatula and don’t mix too much; this way, it doesn’t crumble.
Substitutions
If I don’t have green onions, yellow onions work too, but I chop them as finely as possible. The oil can be sunflower or olive oil, depending on preference. Instead of red bell pepper, I sometimes use yellow pepper.
Variations
The recipe also works with other canned fish, but tuna is the most neutral. Parsley can be replaced with dill if that’s what I have on hand. I can also add a little grated cheese or olives, but that will change the final texture.
Serving Ideas
I slice it and serve it at room temperature as an appetizer. It goes well with a green salad or slices of tomatoes. For breakfast, a slice of loaf alongside yogurt or milk is a quick meal.
Frequently Asked Questions
1. Can I use tuna in water instead of tuna in oil?
Yes, but the texture will be a bit drier. I prefer to use tuna in oil because it flakes nicely and gives a richer flavor.
2. Can I bake it in a different type of pan?
Yes, I have tried it in a round pan or muffin tin. The baking time shortens if I make smaller portions.
3. Can I leave out the bell pepper?
Yes, but it adds a bit of sweetness and color. If I don’t add bell pepper, the loaf will be a bit bland.
4. How long does it last at room temperature?
It lasts well for a day, maximum two. If it’s warm in the house, I keep it in the fridge.
5. Can it be frozen?
Yes, but after thawing, the texture won’t be as fluffy. I don’t recommend freezing it if I want it to have a fresh texture.
Nutritional Values
Estimate for one slice (out of 12):
Calories: approx. 220-240 kcal
Protein: 8-10 g
Fats: 12-14 g
Carbohydrates: 19-22 g
These are approximate values, depending on the can, how much oil remains in the loaf, and the size of the eggs. It is quite filling, having a large amount of eggs, flour, and fish.
Storage and Reheating
The loaf can be stored covered in the fridge for up to 3 days. I can also leave it at room temperature for 1 day if it’s not very hot. For serving, it can be reheated for a few seconds in the microwave or in a pan, but it doesn’t change much in texture if eaten cold. If left too long, it can dry out a bit at the edges, but it remains edible.
When I need something quick for breakfast or a snack that is easy to make, the savory tuna loaf is one of the options I often turn to. It doesn’t have many complicated steps, and the ingredients are mostly what I have at home. If I have canned tuna and some vegetables, I can already prepare it. I also like it because I don’t have to spend too much time in the kitchen.
Quick Info
Total time: about 1 hour and 10 minutes
Preparation time: 25-30 minutes
Baking time: 40-45 minutes
Number of servings: 10-12 slices
Difficulty: easy-medium
Recipe type: appetizer, snack, breakfast
Ingredients
200 g canned tuna in oil
4 green onions
6 eggs
450 g flour
150 ml oil (plus 2 tablespoons for sautéing the onions)
1 packet of baking powder
30 g butter
150 ml milk
1 red bell pepper
1 bunch of fresh parsley
1 teaspoon dried thyme
1 teaspoon salt
1 teaspoon pepper
flour for dusting the pan
oil for greasing the pan
Preparation Method
1. I start with the green onions: I clean, wash, and chop them finely. In a small pan, I heat the 2 tablespoons of oil and add the onions. I sauté them for a few minutes, just until they soften a bit, then set them aside to cool.
2. In a large bowl, I put the flour and baking powder. I mix them quickly.
3. I add the eggs, milk, oil (150 ml), and melted butter (which I let cool slightly before adding). I mix everything with a spatula or a large spoon to get a fairly dense and homogeneous batter.
4. To the base mixture, I add the sautéed onions, diced bell pepper, finely chopped parsley, and dried thyme. I season with the mentioned salt and pepper.
5. I mix everything just enough to evenly distribute the vegetables and herbs.
6. Finally, I drain the canned tuna well and add the pieces to the batter. I mix gently so that I don’t break the tuna too much. The idea is for the pieces to remain visible in the loaf after baking.
7. I prepare a loaf pan: I grease it with a little oil and dust it with flour (or just oil if I don’t want a thick crust).
8. I pour the mixture into the pan and level it, without banging the pan too hard.
9. I put the pan in the preheated oven at 180°C, on the middle rack. Baking takes about 40-45 minutes. Towards the end, I test with a toothpick; if it comes out clean, it’s done.
10. After I take the pan out, I let the loaf cool in the pan. Once it has cooled almost completely, I carefully remove it and cut it into suitable slices.
Why I make this recipe often
I like it because I can use the vegetables I have in the fridge. It doesn’t crumble when cut, holds well at room temperature, and can be sliced and packed. For quick snacks or as breakfast, it’s quite filling. The loaf keeps well the next day, and the texture doesn’t become rubbery.
Tips and Variations
Tips
I let the butter cool well before adding it to the batter so that I don’t accidentally cook the eggs. When adding the tuna, I use a spatula and don’t mix too much; this way, it doesn’t crumble.
Substitutions
If I don’t have green onions, yellow onions work too, but I chop them as finely as possible. The oil can be sunflower or olive oil, depending on preference. Instead of red bell pepper, I sometimes use yellow pepper.
Variations
The recipe also works with other canned fish, but tuna is the most neutral. Parsley can be replaced with dill if that’s what I have on hand. I can also add a little grated cheese or olives, but that will change the final texture.
Serving Ideas
I slice it and serve it at room temperature as an appetizer. It goes well with a green salad or slices of tomatoes. For breakfast, a slice of loaf alongside yogurt or milk is a quick meal.
Frequently Asked Questions
1. Can I use tuna in water instead of tuna in oil?
Yes, but the texture will be a bit drier. I prefer to use tuna in oil because it flakes nicely and gives a richer flavor.
2. Can I bake it in a different type of pan?
Yes, I have tried it in a round pan or muffin tin. The baking time shortens if I make smaller portions.
3. Can I leave out the bell pepper?
Yes, but it adds a bit of sweetness and color. If I don’t add bell pepper, the loaf will be a bit bland.
4. How long does it last at room temperature?
It lasts well for a day, maximum two. If it’s warm in the house, I keep it in the fridge.
5. Can it be frozen?
Yes, but after thawing, the texture won’t be as fluffy. I don’t recommend freezing it if I want it to have a fresh texture.
Nutritional Values
Estimate for one slice (out of 12):
Calories: approx. 220-240 kcal
Protein: 8-10 g
Fats: 12-14 g
Carbohydrates: 19-22 g
These are approximate values, depending on the can, how much oil remains in the loaf, and the size of the eggs. It is quite filling, having a large amount of eggs, flour, and fish.
Storage and Reheating
The loaf can be stored covered in the fridge for up to 3 days. I can also leave it at room temperature for 1 day if it’s not very hot. For serving, it can be reheated for a few seconds in the microwave or in a pan, but it doesn’t change much in texture if eaten cold. If left too long, it can dry out a bit at the edges, but it remains edible.