Tuna Salmon LoafSubmitted by: LISAPEPPAN
IntroductionA gluten-free spin on an old idea. As canned fish is already well salted, this recipe uses no addition salt. Try this recipe as is or add your favorite herbs. A gluten-free spin on an old idea. As canned fish is already well salted, this recipe uses no addition salt. Try this recipe as is or add your favorite herbs.
1 can Pink Salmon, undrained *
1 can tuna in water, drained
1 large egg â€
1 clove of Garlic, finely minced
2 Tablespoons Lemon juice
1 Tablespoon Olive oil
1 Tablespoon Tea Seed oil â€¡
1 Tablespoon dried Parsley
1 Tablespoon freeze dried Chives
1/2 cup rolled oats
1/8 Teaspoon Savory
1/8 Teaspoon Black pepper, more or less according to taste
* I leave the skin and bones in for the Omega 3s and such in the skin and the more bio-available calcium in the bones. If you thoroughly mash the canned salmon in its juice, or run it through a food processor, you'll never know they're there.
â€ substituting 1.5 oz of Egg Beaters OR 1/4 cup Best of Egg Substitute OR 2 egg whites, reduces the cholesterol to 57.4 mg. I used a free range egg that I weighed before adding to this recipe; without the shell it weighed 40 grams.
â€¡ if you can't find Tea Seed oil, use Olive oil instead.
Turn oven on to 350Â°
Mix all ingredients thoroughly in a large bowl. Press into prepared pan or dish.
Bake for 40 minutes or until edges are golden brown. Makes 6 roughly 1-cup servings.
Goes nicely with tomato slices on the side.
Number of Servings: 6
Recipe submitted by SparkPeople user LISAPEPPAN.