Recipe by Naturelover
I found this on a little scrap piece of newspaper clippng. Have not tried it yet, but if I don't post it I will lose it. It calls for a 9 ounce can of tuna, which I don't think they make anymore, so I suppose 2 cans of tuna now. I like it because it is baked in a loaf pan and then sliced for sandwiches. I am always looking for ways to get more fish in our diet. You probably could use salmon instead of tuna. Probably would also be good without the bread, just serve it like you would meatloaf.
Top Review by FLUFFSTER
This is very good, there just isn't much of it. There was no need, really for it to go into a loaf pan. I added about a Tbsp. of finely chopped red bell pepper. Otherwise I made it as is. Flavor was very nice. I will definat It wouikldely make it again, only I will X's it a lot! Thanks for sharing! 2/10 After carefull consideration, I am going to give this 5 stars. It was very flavorful, the texture was great, it was just baked in the wrong kind of pan. It should've been baked in a "Grab-it" bowl or perhaps a small oven-proof baking dish. Don't let it go over the time limit, or it will be dry. Great recipe!
- 1 (9 ounce) can tuna (drained)
- 1⁄2 cup cracker crumb
- 2 eggs (slightly beaten)
- 1 tablespoon onion (finely chopped)
- 1 teaspoon lemon juice
- salt and pepper
- 1⁄4 teaspoon chili powder
- 1 dash hot sauce
- lettuce or romaine leaf
- 4 hamburger buns, toasted
- 2 tomatoes (sliced)
Directions See How It's Made
- Heat oven to 350°F.
- Mix all ingredients except lettuce, buns and tomatoes.
- Press evenly in 8x4 greased loaf pan. Bake about 30 minutes or until firm and juicy.
- Cool about 2 minutes; remove from pan. Cut loaf lengthwise into fourths; split each fourth horizontally in half. Place lettuce and sliced tomato along with a slice of tuna on bun and serve open faced.