CANNED TUNA LOAF
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Prepare a glass loaf pan with cooking spray.
- Beat eggs, mayonnaise, horseradish, parsley, paprika, cayenne pepper, and black pepper together in a large bowl until smooth. Add tuna in water, bread crumbs, and onion; mix until evenly moistened. Pack tuna mixture into prepared loaf pan.
- Bake in preheated oven until hot and fully cooked in the center, about 30 minutes.
Nutrition Facts : Calories 528.5 calories, Carbohydrate 44.7 g, Cholesterol 212.7 mg, Fat 25.1 g, Fiber 3.6 g, Protein 30.4 g, SaturatedFat 4.8 g, Sodium 625.2 mg, Sugar 6 g
GEFILTE FISH LOAF
Another no clue where I got this from, maybe from Peter Pan's mother, maybe not. Good way to serve Gefilte Fish for Passover. Serve with horseradish
Provided by mandabears
Categories European
Time 1h5m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees.
- In a large bowl mash the gefilte fish and set aside.
- Process the remaining ingredients in a blender or food processor.
- Add to the mashed fish.
- Grease a 9x5 loaf pan, I use cooking spray.
- Pour in fish mixture.
- Bake at 350 degrees for 1 hour.
- Remove from oven and cool.
- Turn loaf onto a platter.
- Chill.
- Serve with horseradish.
Nutrition Facts : Calories 176.1, Fat 4.4, SaturatedFat 1.2, Cholesterol 115.9, Sodium 830.8, Carbohydrate 16.9, Fiber 0.8, Sugar 1.8, Protein 16.4
JOSH'S TUNA GEFILTE FISH LOAF
This really makes good gefilte fish for a lot less money. The instructions are long, but it is really easy to make once you get the hang of it.
Provided by Caryn Gale
Categories Tuna
Time 1h40m
Yield 8-10 slices
Number Of Ingredients 12
Steps:
- Using the steel blade in food processor, grind onion and carrot.
- Add rest and pulse till nice uniform mush.
- It is best to put this in a container and refrigerate overnight.
- I can never be bothered and just proceed to the next step.
- It is a little harder to work with, but turns out the same in the end.
- Spread a large piece of baking paper on the counter.
- Place gefilte fish mixture in a loaf/log shape on baking paper.
- Fold top down and fold in each side till mixture is enclosed in a loaf like shape in baking paper.
- Since this mixture isn't quite as stiff as the real stuff and I don't want it to leak out of the baking paper, I actually staple the folded in sides.
- I then put the loaf in the freezer for at least 1 night.
- Boil 1 pot of water big enough to hold the loaf (needs to be wide enough and enough water to cover).
- Add broth ingredients to water and bring to a boil.
- Place the FROZEN loaf STILL in the baking paper into the boiling broth.
- Return to a boil and then let simmer about 1-1/2 hours.
- Remove carefully from the broth (I use 2 spatulas) and cool.
- Remove carrots and onion as well to container.
- Remove baking paper.
- Refrigerate at least 4 hours or overnight.
- Slice and serve with sliced carrot.
- Warning: when the loaf is boiling it does not have the best smell.
- Do not worry, it will taste great.
- Hint: I always double the recipe and just pull it out of the freezer to prepare when I want to.
Nutrition Facts : Calories 161.5, Fat 2.1, SaturatedFat 0.6, Cholesterol 79.3, Sodium 914.8, Carbohydrate 33, Fiber 1.4, Sugar 23.6, Protein 3.6
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