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 meat tuna (usually skipjack or bonita) is stronger in flavor, darker in color and packed in oil or water.— Taste of Home Test Kitchen
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- 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
- 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.
Originally published as Mini Tuna Loaves in Light & Tasty August/September 2006, p51
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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