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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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
Directions
Step 1
Preheat your oven to 350°F (175°C).
Step 2
Grease a standard 9x5-inch loaf pan with the butter and set it aside.
Step 3
Drain the canned fish and flake it thoroughly with a fork in a large mixing bowl.
Step 4
Add the panko breadcrumbs, eggs, milk, finely chopped onion, minced garlic, parsley, lemon juice, salt, and black pepper to the bowl with the fish.
Step 5
Mix the ingredients thoroughly until well combined. The mixture should hold together but remain slightly moist.
Step 6
Transfer the mixture into the prepared loaf pan and press it down gently to create an even surface.
Step 7
Bake the loaf in the preheated oven for 35–40 minutes, or until it is firm and golden brown on top.
Step 8
Remove the loaf from the oven and let it cool in the pan for 5–10 minutes.
Step 9
Carefully loosen the edges with a knife, if necessary, and invert the loaf onto a plate or cutting board.
Step 10
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
| Serving size | (650.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 870.8 |
| Total Fat 28.8g | 0% |
| Saturated Fat 11.3g | 0% |
| Polyunsaturated Fat 0.4g | |
| Cholesterol 510.4mg | 0% |
| Sodium 2591.2mg | 0% |
| Total Carbohydrate 57.7g | 0% |
| Dietary Fiber 3.9g | 0% |
| Total Sugars 12.7g | |
| Protein 97.5g | 0% |
| Vitamin D 337.9IU | 0% |
| Calcium 235.2mg | 0% |
| Iron 7.6mg | 0% |
| Potassium 1297.7mg | 0% |
Source of Calories