Old Fashioned Combo Tuna Salmon Loaf
This hearty "Old Fashioned Combo Tuna Salmon Loaf" combines the flavors of both tuna and salmon to create a savory, protein-packed loaf perfect for a family meal. This vintage-inspired recipe brings the comfort and convenience of an easy-to-prepare dish that is budget-friendly, versatile, and nutritious. Ideal for busy weeknights or as a make-ahead dish, this loaf pairs well with a variety of sides, including roasted vegetables, mashed potatoes, or even a simple garden salad. With minimal prep and wholesome ingredients, it’s a great way to introduce more seafood into your diet.
Equipment
- 1 large mixing bowl
- 1 loaf pan (8 x 4 inches or standard size)
- 1 spatula or wooden spoon
- 1 whisk or fork (for beating eggs)
- Measuring cups and spoons
- Aluminum foil (optional, for covering if needed)
Ingredients
- 1 can of tuna (drained, preferably chunk light tuna in water)
- 1 can of salmon (drained and flaked)
- 1/2 cup of breadcrumbs (plain or seasoned)
- 1/4 cup of milk (whole milk or 2%)
- 1 large egg (beaten)
- 1 tablespoon of lemon juice (freshly squeezed for best flavor)
- 1/2 teaspoon of onion powder (or substitute with finely chopped onions)
- 1/4 teaspoon of black pepper (freshly ground)
- 1 tablespoon of chopped fresh parsley (optional)
- 1 teaspoon of mustard (Dijon or yellow)
- 1/4 cup of grated cheese (optional, adds richness – try cheddar or Parmesan)
- 1 tablespoon of mayonnaise (optional, for added moisture)
- A pinch of salt (optional, depending on the saltiness of the canned fish)
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) and grease a loaf pan. This helps to prevent sticking and ensures an even bake.
- Prepare the fish: Drain both the tuna and salmon thoroughly to remove any excess liquid. Using a fork, flake the fish into small pieces and place them into a large mixing bowl.
- Add the breadcrumbs and wet ingredients: Mix in the breadcrumbs, milk, and beaten egg with the fish. The breadcrumbs will act as a binder, while the milk and egg will add moisture, keeping the loaf tender.
- Flavor the loaf: Stir in the onion powder, black pepper, lemon juice, mustard, and parsley. For a richer loaf, add the optional mayonnaise and grated cheese, which will enhance the loaf's texture and flavor.
- Combine thoroughly: Use a spatula or wooden spoon to combine all the ingredients until evenly distributed. You want to ensure the loaf holds together when pressed but is not too wet.
- Transfer to the loaf pan: Once combined, transfer the mixture to the greased loaf pan. Use the back of the spoon or spatula to press it down evenly, ensuring there are no air pockets. Smooth the top for an even bake.
- Bake: Place the loaf pan in the oven and bake for 40 minutes. The loaf should turn golden brown and firm to the touch. If the top browns too quickly, cover with aluminum foil halfway through the bake.
- Rest the loaf: Once baked, remove the loaf from the oven and let it rest in the pan for at least 10 minutes. This resting time helps the loaf set, making it easier to slice.
- Serve: Slice and serve your tuna salmon loaf warm with your favorite sides. It pairs wonderfully with mashed potatoes, steamed vegetables, or a fresh salad. Leftovers can be enjoyed cold in sandwiches or reheated.
Notes
- Leftovers can be stored in the refrigerator for up to 3 days. Reheat in the oven or microwave, or enjoy cold in sandwiches.
- For meal prep, make the loaf ahead of time and store it in the fridge until ready to bake.
- This loaf also freezes well. Wrap tightly in plastic wrap and foil before freezing for up to 2 months. Thaw in the fridge overnight before reheating.