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Mini Tuna Loaves

Mini Tuna Loaves
Our Test Kitchen has packed all the comfort of Mom’s mouthwatering tuna casserole into six cute, individual-serving loaves drizzled with melted cheese. Try this quick and easy recipe on your family and reel in the raves! SHOP SMART: When choosing canned tuna, remember: *Solid white tuna (usually albacore, ye llowfin or Tongol) is milder in flavor, has whiter meat and is packed in water. *Light
6 ServingsPrep: 15 min. Bake: 25 min.

Ingredients

  • 1/2 cup chopped celery
  • 1/3 cup chopped onion
  • 2 teaspoons canola oil
  • 3 cans (5 ounces each) white water-packed solid tuna, chopped
  • 2 cups soft bread crumbs
  • 1/2 cup toasted wheat germ
  • 2 eggs, lightly beaten
  • 1/4 cup milk
  • 2 tablespoons minced fresh parsley
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/3 cup shredded cheddar cheese

Directions

  • In a small skillet, saute celery and onion in oil for 5 minutes or
  • until tender. In a large bowl, combine the tuna, bread crumbs, wheat
  • germ, eggs, milk, parsley, thyme, salt and pepper. Stir in celery
  • mixture. Shape into six oval loaves.
  • Place in a 15-in. x 10-in. x 1-in. baking pan coated with cooking
  • spray. Bake at 350° for 20-25 minutes or until lightly browned.
  • Sprinkle with cheese. Bake 5 minutes longer or until cheese is
  • melted. Yield: 6 servings.
© Taste of Home 2013

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Mini Tuna Loaves (continued)

Nutrition Facts: 1 loaf equals 257 calories, 10 g fat (3 g saturated fat), 116 mg cholesterol, 578 mg sodium, 14 g carbohydrate, 2 g fiber, 28 g protein. Diabetic Exchanges: 3 lean meat, 2 fat, 1 starch.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
© Taste of Home 2013