Canned Fish Loaf
Transform your pantry staples into a hearty and flavorful meal with this Canned Fish Loaf, a budget-friendly recipe that's as easy to make as it is satisfying. Featuring tender flaky canned tuna or salmon, combined with panko breadcrumbs, eggs, and a touch of zesty lemon juice, this savory loaf is elevated by aromatic garlic, fresh parsley, and finely chopped onion. Baked to golden perfection, it’s a simple yet wholesome dish perfect for dinner, meal prep, or even a protein-packed lunch. Serve it warm with a side of steamed vegetables, or enjoy it cold with a dollop of your favorite sauce for a light and refreshing option. Ready in under an hour, this quick and versatile recipe brings convenience and comfort straight to your table. Keywords: canned fish loaf, easy tuna recipe, budget-friendly meal, baked salmon loaf, pantry dinner recipes.
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Recipe Information
Ingredients
- 2 cans (5 oz each) canned tuna or salmon
- 1 cup panko breadcrumbs
- 2 large eggs
- 0.25 cup milk
- 1 small (finely chopped) onion
- 2 cloves (minced) garlic
- 2 tablespoons (chopped) parsley
- 1 tablespoon lemon juice
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 tablespoon (for greasing) butter
Instructions
Preheat your oven to 350°F (175°C).
Grease a standard 9x5-inch loaf pan with the butter and set it aside.
Drain the canned fish and flake it thoroughly with a fork in a large mixing bowl.
Add the panko breadcrumbs, eggs, milk, finely chopped onion, minced garlic, parsley, lemon juice, salt, and black pepper to the bowl with the fish.
Mix the ingredients thoroughly until well combined. The mixture should hold together but remain slightly moist.
Transfer the mixture into the prepared loaf pan and press it down gently to create an even surface.
Bake the loaf in the preheated oven for 35–40 minutes, or until it is firm and golden brown on top.
Remove the loaf from the oven and let it cool in the pan for 5–10 minutes.
Carefully loosen the edges with a knife, if necessary, and invert the loaf onto a plate or cutting board.
Slice the canned fish loaf and serve warm, or let it cool completely and store in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
871 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.8 g | 37% | |
| Saturated Fat | 11.3 g | 57% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 510 mg | 170% | |
| Sodium | 2591 mg | 113% | |
| Total Carbohydrate | 57.7 g | 21% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 12.7 g | ||
| Protein | 97.5 g | 195% | |
| Vitamin D | 8.4 mcg | 42% | |
| Calcium | 235 mg | 18% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 1298 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
