Well, let me tell ya, if you ever want somethin’ hearty and fillin’ for the family, this old-fashioned combo tuna salmon loaf might just be the thing. It ain’t just some fancy dish, no sir. It’s got all the goodness of tuna and salmon rolled up together in one big loaf, and it’ll make your belly feel right at home. Now, if you’re like me and ain’t too fussed about fancy ingredients, this one’s easy to make and will fill up the whole house with a nice, homey smell. Let’s get to it!
Ingredients you’ll need:
- 1 can of tuna, drained
- 1 can of salmon, drained
- 1 egg, beaten
- 1/2 cup of breadcrumbs
- 1/4 cup of milk
- 1/4 cup of chopped onions
- 1/4 cup of chopped bell pepper (optional, but adds a nice crunch)
- 1 tablespoon of lemon juice
- Salt and pepper, to taste
- A little bit of butter or oil to grease the pan
First thing you gotta do is get yourself a loaf pan. I always use one about 8 1/2 inches by 4 1/2 inches, and ya grease it up good. You don’t want that loaf stickin’ to the sides, especially when it’s all ready to pop out and get eaten. A little butter or some cooking spray works fine. Some folks even line it with a strip of foil down the middle, but that’s up to you.
Now, ya take that canned tuna and canned salmon. Drain ’em well—ain’t no good if it’s all soggy, right? Then you toss both fish into a big bowl. Make sure to mash it all up a bit with a fork so it’s not too chunky. Then, crack your egg in there and give it a good mixin’. Add in the breadcrumbs, the milk, and the lemon juice. You’ll need to stir it all up until it’s kinda thick, but not too dry. You don’t want it runnin’ all over the place when you bake it!
Once that’s all mixed, toss in your chopped onions and bell pepper if you’re usin’ ‘em. Gives it a nice color and taste, but you can skip it if you don’t got it on hand. Add a little salt and pepper, just however much you like. My family likes it with a bit more salt, but you do you!
Now, dump that mixture into the loaf pan, pack it down real good, and smooth out the top with the back of a spoon. Make sure it’s even, ‘cause you want it to cook nice and steady all the way through.
Preheat your oven to about 350°F (or 175°C if you’re used to them funny temperatures). Pop that loaf in there for about 45 minutes, or until the top is nice and golden and crispy. If you’re not sure if it’s done, just stick a toothpick in the middle, and if it comes out clean, you’re ready to go.
Once it’s done, take it out and let it sit for a few minutes before you cut into it. It’ll hold together better and won’t fall apart when you slice it up. This loaf goes great with some mashed potatoes, or even a simple side salad if you’re lookin’ to keep it light. It’s so good, you might just find yourself makin’ it more often than you thought.
Why this old-fashioned combo tuna salmon loaf is a good idea:
- Hearty & Filling: With both tuna and salmon in there, you’re gettin’ plenty of protein. That’s good for keepin’ you full and satisfied.
- Easy to Make: Ain’t no fussin’ around. Just mix it up, pop it in the oven, and you’re done.
- Great for the Family: This recipe will feed a crowd. It’s perfect for dinner, or you could make it ahead for a meal prep day!
- Affordable: You don’t need to break the bank. Canned fish is cheap, and it still gives you all the good stuff.
So there ya have it, a simple and tasty meal that’ll make everyone at the table happy. This combo tuna salmon loaf ain’t just old-fashioned for no reason, it’s a tried and true favorite that’s been around for years. Next time you’re lookin’ for somethin’ easy, cheap, and satisfying, give this recipe a go. I promise, you won’t regret it!
Tags: [Tuna Salmon Loaf, Easy Seafood Recipes, Old Fashioned Tuna Loaf, Family Dinner Ideas, Protein Rich Meals, Simple Loaf Recipes]
