Tuna Loaf with Carrot and Onion
This Tuna Loaf is a unique twist on traditional gefilte fish, offering a budget-friendly alternative that doesn't skimp on flavor. Crafted using canned tuna, fresh vegetables, and a mix of sweet and savory ingredients, this dish transforms humble pantry staples into a delightful, moist loaf. Serve it chilled and sliced as an elegant appetizer or a light main course, alongside pickled vegetables or a simple salad. Although the preparation seems lengthy, it is straightforward once you get accustomed to the process. Perfect for family gatherings or holiday dining, this dish will impress your guests and leave them guessing its secret ingredient!
8-10 slices
Servings
180
Calories
12
Ingredients
Ingredients
Canned tuna in vegetable oil
1 can (undrained, preferably Starkist)
Carrot
1/2 (chopped)
Onion
1 (chopped)
Sugar
1/2 cup (divided)
Matzo meal
1/2 cup (for binding)
Eggs
3 (beaten)
Carrots
2 (for broth, whole)
Onions
2 (for broth, whole)
Sugar
1/3 cup (for broth)
Salt
1 tablespoon
Black pepper
1 teaspoon
Water
1 pot (enough to cover the loaf)
Instructions
1
Using a food processor fitted with the steel blade, finely chop the onion and half of the carrot.
2
Add the undrained tuna along with 1/2 cup sugar, matzo meal, and the three eggs. Pulse until well combined and the mixture reaches a smooth, uniform consistency.
3
If time permits, transfer the mixture to a container and refrigerate overnight to enhance the flavors. However, if you're in a rush, you can proceed to the next step immediately.
4
On a clean surface, lay out a large piece of baking paper. Mold the gefilte fish mixture into a log shape and place it in the center of the paper.
5
Fold the top of the baking paper down over the mixture, then fold in the sides to enclose it securely like a gift. To prevent any leakage, you can use a stapler to hold the sides together.
6
Freeze the wrapped loaf for at least one night to let it firm up.
7
In a large pot, bring enough water to a boil to fully submerge the loaf. Add the remaining carrots and onions, along with 1/3 cup sugar, salt, and black pepper to create a savory broth.
8
Once the broth is boiling, carefully place the frozen loaf (still in the baking paper) into the pot. Bring it back to a boil and then reduce the heat to let it simmer for about 1.5 hours.
9
Using two spatulas, gently remove the loaf from the boiling broth and let it cool to room temperature.
10
After cooling, remove the baking paper and transfer the loaf to a container with the cooked carrots and onions.
11
Chill in the refrigerator for at least 4 hours, or ideally, overnight to allow it to set thoroughly.
12
Slice the chilled loaf to serve, garnishing with additional sliced carrots. Enjoy the delightful flavors that emerge from this dish, despite its otherwise unassuming appearance.
Nutrition Information
9
Fat
12
Carbs
12
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Tuna Loaf with Carrot and Onion?
It is a budget-friendly alternative to traditional gefilte fish made using canned tuna, vegetables, and pantry staples.
How many servings does this recipe yield?
This recipe yields approximately 8 to 10 slices.
Should the tuna be drained before use?
No, the recipe specifies using undrained canned tuna in vegetable oil.
Is there a specific brand of tuna recommended?
The recipe suggests using Starkist canned tuna for the best results.
What vegetables are needed for the loaf mixture?
You will need one onion and half of a carrot, both finely chopped.
What is used to bind the tuna loaf together?
The loaf is bound using 1/2 cup of matzo meal and three beaten eggs.
How is the loaf shaped before cooking?
The mixture is molded into a log shape and placed on a large piece of baking paper.
Do I need to freeze the loaf before boiling it?
Yes, you should freeze the wrapped loaf for at least one night to help it firm up.
How do I secure the baking paper around the loaf?
You can fold the paper like a gift and use a stapler to hold the sides together and prevent leakage.
What ingredients go into the cooking broth?
The broth consists of water, two carrots, two onions, 1/3 cup sugar, salt, and black pepper.
How long should the tuna loaf simmer?
The loaf should simmer in the boiling broth for approximately 1.5 hours.
How do I remove the loaf from the hot broth?
Use two spatulas to gently lift the loaf out of the pot and allow it to cool.
Should this dish be served hot or cold?
This dish is best served chilled and sliced.
How long does the loaf need to refrigerate after cooking?
It should be chilled for at least 4 hours, but ideally overnight, to set thoroughly.
What is the calorie count per serving?
Each serving contains approximately 180 calories.
How much protein is in each serving?
Each serving provides 12 grams of protein.
How much fat is in a slice of the loaf?
There are 9 grams of fat per serving.
Can I prepare the tuna mixture in advance?
Yes, you can refrigerate the mixture overnight before molding it to enhance the flavors.
What equipment is needed for chopping the vegetables?
A food processor fitted with a steel blade is recommended for finely chopping the carrot and onion.
Is sugar used in both the loaf and the broth?
Yes, 1/2 cup of sugar is used in the loaf mixture and 1/3 cup is used in the cooking broth.
What can I serve with the tuna loaf?
It pairs well with pickled vegetables, a simple salad, or the carrots cooked in the broth.
How many total carrots are needed for the recipe?
You will need a total of 2.5 carrots (1/2 for the loaf and 2 for the broth).
How many total onions are required?
You will need a total of 3 onions (1 for the loaf and 2 for the broth).
What is the texture of the finished loaf?
The loaf has a smooth, uniform consistency and remains moist after cooking.
Is this recipe suitable for holidays?
Yes, it is considered perfect for family gatherings or holiday dining as an elegant appetizer.
Do I remove the baking paper before or after chilling?
Remove the baking paper after the loaf has cooled to room temperature, then refrigerate.
What amount of salt is used in the broth?
The broth requires 1 tablespoon of salt.
How much black pepper is added to the broth?
The recipe calls for 1 teaspoon of black pepper.
What is the carbohydrate content per serving?
Each serving contains 12 grams of carbohydrates.
Can I use tuna in water if I don't have tuna in oil?
While the recipe specifies oil-packed tuna for moisture and flavor, you can try water-packed tuna, though the results may vary.