Tuna Loaf with a Mustard Cream

 

We love fish in this house, and while it is not made with fresh fish, this delicious Tuna Loaf is one of our favourite meals.  Its a recipe which I have been making for year and years. You make it with either cooked tuna or salmon. 

 Sometimes I will serve it with a cream sauce, or creamed peas, but today I served it with a delicious fresh Mustard Cream Sauce.

 

This sauce is so simple make also.  You just whisk together some fresh lemon juice, heavy cream, a good Dijon mustard, and a bit of sugar and salt.  

The lemon juice thickens the cream like magic and you have a beautifully flavoured sauce which is great with fish, but also equally at home with vegetables.

 

Its really lovely with asparagus, or broccoli . . .  and new potatoes really take it well!

 

You could use leftover cooked fish for this easy loaf, or you can use tinned fish, which is what I normally do.  

I always have tins of tuna and salmon in the cupboard, so it makes for a great store cupboard meal as well, something I can throw together at the last minute if I need to!

 

Today I served it with some boiled new potatoes.  Jersey royals. They are in season right now. I love them. They have a sweet and nutty flavour.

 

I added a healthy mix of peas, green beans and carrots for a bit of colour and to help us get some of our five a day!

  

WHAT YOU NEED TO MAKE TUNA LOAF WITH A MUSTARD CREAM

Winner/winner chicken dinner.  Well fish actually.  Delicious served hot or cold. 

For the loaf:

2 cups well cooked or well drained canned salmon or tuna (2 X 200g tins, drained and flaked)

2 slices stale white bread made into crumbs

(about 1/2 cup)

4 TBS butter, melted

1 TBS Dijon mustard (optional)

2 large free range eggs, beaten lightly

2 TBS minced onion

2 tsp minced fresh parsley

1 TBS minced green pepper

1/4 tsp Worcestershire sauce

dash of Tabasco sauce

salt to taste

 

For the sauce:

1 1/2 TBS minced fresh parsley
the juice of 1 lemon
1 TBS Dijon mustard
240ml double cream (1 cup heavy cream)
pinch cayenne pepper
salt and sugar to taste

 

HOW TO MAKE TUNA LOAF WITH A MUSTARD CREAM

Preheat the oven to 180*C/350*F/ gas mark 4.  Butter a 1 pound loaf tin really well.  Set aside.

Flake the fish into a bowl and mash it well with a fork. Add the bread crumbs and toss together with the melted butter, onions, green pepper and parsley.  

Whisk the eggs, mustard, Worcestershire sauce and Tabasco. Mix into the fish mixture, combining well. Press into the prepared loaf tin.  Bake for 35 minutes until set and golden brown.

While the loaf is baking make the sauce by whisking together all of the ingredients, adjusting the flavour as necessary with sugar or salt.

Serve the hot loat cut into slices along with the sauce for spooning on top.

Note - This sauce also goes well with steamed new potatoes and asparagus.  You can also serve any leftover loaf cold with a salad on the side for a light lunch the next day.

 

Have canned fish you need to use up. Here are a few other tasty options you might also enjoy!

LEMON SAUCED SALMON PATTIES - Simple salmon patties. Flaked and mashed tinned salmon, mixed with some breadcrumbs, milk, egg, parsley, grated onion (I use my micro plane grater) and seasoning, mixed together and spooned into well buttered muffin cups. Baked until set and golden brown and then served with a rich lemon sauce. Delicious!

CLASSIC TUNA CASSEROLE - This easy tuna casserole is probably something most of us grew up on. You can try to fancy these things up as much as you want, but the heart still wants what it wants. You just cannot beat the classics. Old school delicious.  Tuna and pasta in a creamy sauce with peas and crushed potato chips on top.

Yield: 6 servings

Author: Marie Rayner

Tuna Loaf with a Mustard Cream

Prep time: 10 MinCook time: 35 MinTotal time: 45 Min

Winner/winner chicken dinner. Well fish actually. Delicious served hot or cold. 

Ingredients

For the Loaf:

• 2 cups well cooked or well drained canned salmon or tuna (2 X 200g tins, drained and flaked)
• 2 slices stale white bread made into crumbs
• (about 1/2 cup)
• 4 TBS butter, melted
• 1 TBS Dijon mustard (optional)
• 2 large free range eggs, beaten lightly
• 2 TBS minced onion
• 2 tsp minced fresh parsley
• 1 TBS minced green pepper
• 1/4 tsp Worcestershire sauce
• dash of Tabasco sauce
• salt to taste

For the Mustard Cream:

• 1 1/2 TBS minced fresh parsley
• the juice of 1 lemon
• 1 TBS Dijon mustard
• 240ml double cream (1 cup heavy cream)
• pinch cayenne pepper
• salt and sugar to taste

Instructions

1. Preheat the oven to 180*C/350*F/ gas mark 4. Butter a 1 pound loaf tin really well. Set aside.
2. Flake the fish into a bowl and mash it well with a fork. Add the bread crumbs and toss together with the melted butter, onions, green pepper and parsley.
3. Whisk the eggs, mustard, Worcestershire sauce and Tabasco. Mix into the fish mixture, combining well.
4. Press into the prepared loaf tin. Bake for 35 minutes until set and golden brown.
5. While the loaf is baking make the sauce by whisking together all of the ingredients, adjusting the flavour as necessary with sugar or salt.
6. Serve the hot loaf cut into slices along with the sauce for spooning on top.
7. This sauce also goes well with steamed new potatoes and asparagus. You can also serve any leftover loaf cold with a salad on the side for a light lunch the next day.

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