Name: Tuna loaf
Yield: 5 servings
Cuisine: Bake
Ingredients: 200.00 g tuna tinned and drained; 3.00 potatoes medium, mashed; 15.00 ml butter; 50.00 ml flour cake; 3.00 eggs large, beaten; 2.00 ml nutmeg ground; salt; freshly ground black pepper; prawns and stuffed olives, to garnish; 15.00 ml butter; 15.00 ml flour cake; 250.00 ml milk; 410.00 g tomato purée; salt; freshly ground black pepper

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Ingredients (15)

LOAF

200.00 g	tuna — tinned and drained
3.00	potatoes — medium, mashed
15.00 ml	butter
50.00 ml	flour — cake
3.00	eggs — large, beaten
2.00 ml	nutmeg — ground
	salt
	freshly ground black pepper
	prawns — and stuffed olives, to garnish

SAUCE

15.00 ml	butter
15.00 ml	flour — cake
250.00 ml	milk
410.00 g	tomato purée
	salt
	freshly ground black pepper

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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.