Easy Tuna Loaf

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.

• Preparation Time: 15 mins
• Cooking Time: 40 mins
• Total Time: 55 mins
• Calories: 204 Calories

Ingredients

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

Recipe Instructions

Step 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.

Step 2

Whisk anchovy paste with eggs in a bowl until dissolved.

Step 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.

Step 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.