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Fish, Busy evenings

Tuna loaf with salad and tomato sauce

This tuna loaf with salad and tomato sauce is a family dish for 4 people, ready in 1 hour, rated easy, for about €2.40 per person. The trick is baking it in a water bath, which keeps the loaf moist and stops the top from cracking.

Tonight, a soft tuna loaf, served warm with homemade tomato sauce and a small salad, a classic grandma used to make.

Tuna loaf with salad and tomato sauce
Total time
1 h
Difficulty
Easy
Cost per person
€2.40
Calories per person
570 kcalcalculated by Kiloach, your weight coach
Season
Winter, Spring, Summer, Fall
The kids
They generally like it

A tuna loaf sits somewhere between a terrine and a savory custard, firm enough to slice but soft inside thanks to the eggs and heavy cream. If you don't overprocess the mixture, small chunks of tuna stay visible, giving it some bite instead of a smooth paste. The homemade tomato sauce, slightly sweetened by the softened onion, balances out the richness of the loaf.

It's the kind of dish you make on a weeknight because it comes together with canned tuna and eggs you already have on hand, yet it still looks like a proper meal on the table. Kids tend to like its soft texture and the tomato sauce, and it works just as well for a relaxed Sunday lunch. Mon Chou keeps it on the list of recipes that always come through without ever disappointing.

The ingredients

4 people

Pantry

  • Canned tuna in wateroften in the pantry 560 g
  • Breadcrumbsoften in the pantry 4 tbsp
  • Tomato passataoften in the pantry 400 g
  • Olive oiloften in the pantry 3 tbsp
  • Vinegaroften in the pantry 1 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Butcher

  • Eggs 5

Dairy

  • Heavy cream 5 tbsp

Fruits and vegetables

  • Parsley 1 bunch
  • Lemon 1
  • Onion 1
  • Green salad 1

Allergens Gluten, Eggs, Fish, Lactose

The step by step recipe

  1. Drain the tuna and blend it with the eggs, cream, breadcrumbs, parsley, lemon juice, salt, and pepper.

    Keep a few chunks of tuna whole for texture.

  2. Pour the mixture into a buttered loaf pan and set it in a dish of hot water.

    The water should reach halfway up the sides of the pan.

  3. Bake at 180°C, until a knife blade comes out clean. 45 min

    Cover with foil if the top browns too quickly.

  4. Meanwhile, sauté the chopped onion in the oil, add the passata, salt, and pepper, and let it simmer. 15 min

    A pinch of sugar softens the tomato's acidity.

  5. Unmold the warm tuna loaf, slice it, top with tomato sauce, and serve with the salad dressed in vinegar.

    Let it rest ten minutes before unmolding, it holds together better.

Our tips to get it right

  • Pulse the tuna in short bursts rather than blending continuously, so small chunks stay visible instead of turning into a smooth paste.
  • Butter the loaf pan generously before pouring in the mixture, so it releases cleanly even while still warm.
  • Check doneness with a knife blade rather than by touch, the center should stay slightly moist without being liquid.

The variations

  • Swap the tuna for canned salmon or flaked cooked white fish for a different flavor.
  • Stir in cooked, blended vegetables like carrots or zucchini for a version with more vegetables.
  • For a quick kid-friendly option, shape small individual portions in ramekins, they'll only need about 25 minutes to cook.

What to serve it with

  • Fresh or crusty bread
  • Plain white rice
  • Chilled lemon water

Storage

The tuna loaf keeps for 2 to 3 days in the refrigerator in a sealed container. It freezes well sliced and tightly wrapped, for up to 2 months. Reheat it gently in the oven or for a few seconds in the microwave, and make the tomato sauce fresh when serving if you can.

Questions about this dish

Can you make the tuna loaf ahead of time?

Yes, you can bake it the day before and keep it in the refrigerator in its pan. Reheat it gently in the oven before unmolding and serving it warm.

Can you replace the breadcrumbs?

You can use crumbled bread or gluten free breadcrumbs depending on your needs. The texture stays similar as long as you keep the same amount.

Does the tuna loaf freeze well?

Yes, sliced and tightly wrapped, it keeps for up to 2 months in the freezer. Let it thaw in the refrigerator before reheating it gently.

Why bake the tuna loaf in a water bath?

The water bath spreads the heat gently and keeps the top from cracking or drying out too much. That's what keeps this dish's texture soft.

How long does it take to make a tuna loaf with salad and tomato sauce?

Count 1 h in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a tuna loaf with salad and tomato sauce?

About 570 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a tuna loaf with salad and tomato sauce cost?

About €2.40 per serving, or €9.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, eggs, fish, lactose. Always check the labels of the products you buy.

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