Tuna loaf

Recipe from: 2/22/1990 12:00:00 AM
Ingredients 17
Servings 5
Time

Ingredients

  • LOAF
  • 200
    g
    tuna, drained
  • 3
    medium potatoes, cooked and mashed
  • 15
    ml
    butter
  • 50
    ml
    cake flour
  • 3
    extra-large eggs, beaten
  • 2
    ml
    nutmeg
  • salt
  • pepper
  • a few prawns and stuffed olives for garnishing
  • SAUCE
  • 15
    ml
    butter
  • 15
    ml
    cake flour
  • 250
    ml
    milk
  • 410
    g
    tomato purée
  • salt
  • pepper
 

Method

 
Preheat the oven to 180 ºC (350 ºF). Grease a 22 x 12 x 7 cm loaf tin with margarine. Mix tuna, potato, butter, cake flour, eggs and nutmeg and season with salt and pepper. Spoon the mixture into the prepared tin and place in a pan filled with hot water to come halfway up the sides of the tin. Place carefully in the oven and bake for one hour or until the loaf is golden brown. (Top up the water in the pan occasionally to keep the level at the right height). Allow the loaf to cool slightly in the tin before turning out onto a serving board. Garnish with prawns and stuffed olives. Melt the butter in a saucepan and add the cake flour. Stir until smooth and slowly add the milk and tomato purée. Heat until the mixture boils, stirring continually. Season with salt and pepper. Serve with the warm tuna loaf. Serves 4 to 6.
 

Read more on: fish/seafood  |  bake
 

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