Tuna Salmon Loaf

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Nutritional Info

Servings Per Recipe: 6
Amount Per Serving
Calories: 219.5

Total Fat: 9.7 g
Cholesterol: 69.3 mg
Sodium: 223.0 mg
Total Carbs: 3.9 g
Dietary Fiber: 0.6 g
Protein: 27.6 g

View full nutritional breakdown of Tuna Salmon Loaf calories by ingredient

Introduction

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. 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.

Minutes to Prepare: 10

Minutes to Cook: 40

Number of Servings: 6

Ingredients

1 can Pink Salmon, undrained *

1 can tuna in water, drained

1 large egg †

1 clove of Garlic, finely minced

2 Tablespoons Lemon juice

1 Tablespoon Olive oil

1 Tablespoon Tea Seed oil ‡

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

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* 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.

† 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.

‡ if you can't find Tea Seed oil, use Olive oil instead.

Directions

Spray a loaf pan or a 1 quart casserole dish with PAM or similar no fat cooking spray.

Turn oven on to 350°

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.