Recipe: Tuna Loaf for One

Hi Woody,

I'm going to post a few recipes collected from old newsgroup postings. I hope you and our other visitors cooking for one or two will enjoy them.

Betsy
recipelink.com

Tuna Loaf for One
From: Arthur h. Rubin
Newsgroup: rec.food.cooking
Date: 7-16-95
Makes One Serving

I have a favorite dish that I make at least once a week. Being a bachelor and always on the lookout for good single serving recipes, I concocted this one. It's a tuna loaf and a variation of my mother's salmon loaf.

1 can of Bumble Bee fancy albacore solid white tuna in water, drained
1 egg
2 heaping teaspoons of minced garlic right out of the jar
2 measured ounces of Progresso Italian style bread crumbs (contains Romano cheese)

I drain all of the water out of the can by pressing the opened lid tightly against the tuna. I then put the tuna in a mixing bowl and flake it with a fork. I add the garlic and the egg and mix them vigorously. I also add some salt and pepper. I then add the bread crumbs and use a large tablespoon to knead the mixture to a dough-like consistency. I then put the whole damn mess into a small non-stick aluminum pan and bake it for twenty or so minutes at around 375 degrees.

While the loaf is baking, I poke it with a fork to see if it is hardening just so. Just before I take the loaf out of the oven, I put a few ounces of my favorite tomato sauce in a saucepan and heat it up. I'm presently using Five Brothers pasta sauce with sauteed mushrooms that is carried in the local supermarket here in the Boston area. When the loaf is done, I can slice it with a knife without it falling apart.