tuna and dill loaf tuna and dill loaf Israeli Kitchen Fish Friday just got even more delicious. (Photo: Sarah F. Berkowitz)

Tuna dill loaf

Whip up dinner in minutes with this delicious seafood alternative to meatloaf.

Print
  • Yield: Serves 4-6
  • Prep time: 10 minutes
  • Cook time: 25 minutes

I feel for canned tuna, I really do. It takes such a back seat to fresh baked fish, sushi and other popular seafood dishes. But a huge benefit of canned tuna for busy cooks is that you can always keep a few cans in your pantry for emergency throw-together lunches or dinners. This tuna souffle recipe is just that – you can have it in the oven in minutes, and served with a tossed salad it makes a great light meal.

Ingredients

  • 2 6-ounce cans albacore tuna
  • 1/3 cup bread crumbs
  • 1 small onion, finely diced
  • 1/2 cup diced carrots (3 baby carrots or 1 large)
  • 3 eggs
  • 1/3 cup soy, almond or coconut milk
  • Drizzle of brown mustard
  • 1 tablespoon fresh chopped dill, or 1 teaspoon dried
  • 1 tablespoon onion consomme
  • Black pepper and salt, to taste

Directions

Preheat oven to 350. Oil an 8” square or loaf pan.

Drain tuna, and mix with all remaining ingredients. Beat well, taste, and adjust seasoning if needed.

Bake for 25 minutes, or until center is set. Serve warm.

Related Topics: Fish

Recipes from the Israeli KitchenRecipes from the Israeli Kitchen
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