Where do I begin with Tuna Loaf? When I was a kid I didn’t eat fish or seafood. I guess I was a bit of a picky eater. I would eat tuna out of a can so when Lent rolled around and we had Good Friday there wasn’t much for my mom to make us that we could eat. Of course we had grilled cheese for lunch and could have done meatless meals but it seemed like everyone did fish on Fridays.
One year my mom made Tuna Loaf and my brother and I must have liked it because that quickly became our Good Friday staple. Once I moved out on my own I continued this tradition and still do to this day. I will say that I have made several major changes to the recipe because the more I cook something the more I tweak it to my own tastes.
The original recipe my mom makes uses cream of mushroom soup. I really don’t touch “cream of” soups anymore because I make my own. Instead of using cream of mushroom soup I usually use a combination of chicken broth and sour cream instead. It leaves the creaminess in there but it tastes so much better.
Another thing I’ve added over the years is vegetables. The original recipe has 1 stalk of celery in it. I’ve added more celery, onions, and peppers which give this dish some flavor, color, and additional nutrients. I also add different spices depending on how I’m feeling.
All that said, this is still the tuna loaf I’ve been eating for probably 20 years. It’s super easy to make and pop in the oven while you relax or make a side dish. I usually go with macaroni and cheese and a salad but you can pair this with french fries or mashed potatoes and some fresh vegetables. Give it a try next time you are eating meatless!
- 2 c. Stovetop stuffing mix
- 2 cans of albacore tuna, drained
- ⅔ c. Mayonnaise
- ½ c. sour cream
- ½ c. chicken broth
- 1 egg
- ½ onion, minced
- 4 garlic clove, minced
- 3 celery stalks, chopped
- ½ bell pepper, minced
- 2 t. Dijon mustard
- 1 t. salt
- 1 t. black pepper
- 2 t. Old Bay or seafood seasoning (optional)
- Preheat the oven to 375 degrees. Grease a loaf pan.
- Mix together the stuffing mix and tuna in a large bowl. Set aside.
- In a medium bowl combine the mayonnaise, sour cream, chicken broth, and egg. Mix well to combine.
- Add the mayonnaise mixture to the stuffing mixture and mix until combined.
- Stir in the onions, garlic, celery, pepper, Dijon, salt, black pepper, and seafood seasoning. Mix well.
- Spread into the loaf pan.
- Bake for 55-60 minutes or until the top is browned. Remove from oven and cool for 5 minutes. Cut and serve from the pan.