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Fish, Classics and bistro fare

Tuna loaf with tomato sauce and salad

Tuna loaf with tomato sauce is a family classic made with tuna, eggs, bread and cream, baked in a water bath. For 4 people, it takes 65 minutes and stays easy to make. Budget €2.30 per serving. The trick is the gentle water bath cooking, which keeps the loaf soft and smooth instead of letting it crack.

A soft tuna loaf cooked in a water bath, served warm with a tomato coulis and a little salad, like a trip back to childhood.

Tuna loaf with tomato sauce and salad
Total time
1 h 05
Difficulty
Easy
Cost per person
€2.30
Calories per person
630 kcalcalculated by Kiloach, your weight coach
Season
Summer, Spring, Fall
The kids
They generally like it

Tuna loaf with tomato sauce is one of those dishes that feels like it comes straight from a grandmother's kitchen. The texture is soft, almost mousse like, thanks to bread soaked in milk and the gentle water bath cooking that keeps it from drying out. The warm basil tomato coulis adds just enough acidity to wake up the tuna.

It's a great weeknight recipe when you want something simple, but it also works for a relaxed Sunday with the family. Kids usually take to it right away, the texture is a bit like a savory flan and the tuna flavor stays mild. At Mon Chou, we like this kind of dish that feels comforting without ever being boring, served warm with green salad and bread.

The ingredients

4 people

Pantry

  • Tuna in wateroften in the pantry 400 g
  • Tomato coulisoften in the pantry 300 g
  • Vinegaroften in the pantry 1 tbsp
  • Olive oiloften in the pantry 3 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Dairy

  • Eggs 4
  • Heavy cream 15 cl
  • Milk 5 cl

Bakery

  • Sandwich bread 2 slices
  • Bread 4 slices

Fruits and vegetables

  • Parsley 4 sprigs
  • Basil 4 sprigs
  • Green salad 1

Allergens Fish, Eggs, Gluten, Lactose

The step by step recipe

  1. Preheat the oven to 160°C. Soak the sandwich bread in the milk.

    Squeeze it out before blending.

  2. Blend the drained tuna with the bread, eggs, cream, parsley, salt and pepper.

    Don't overblend, a bit of texture is pleasant.

  3. Pour into a buttered loaf pan and set it in a dish filled with hot water halfway up the sides.

    The hot water keeps the tuna loaf from cracking.

  4. Bake gently until a knife blade comes out clean. 45 min

    Let it rest before unmolding.

  5. Warm the coulis with the basil and a drizzle of olive oil, unmold the tuna loaf, slice it and serve with the salad and bread. 5 min

    Serve it warm, never chilled, it tastes better that way.

Our tips to get it right

  • Drain the tuna thoroughly before blending it, otherwise the mixture turns too watery and the loaf won't set properly during baking.
  • Butter the loaf pan generously for a clean release, especially along the edges where the tuna loaf tends to stick.
  • Check doneness with a knife blade rather than by touch, the center should still jiggle slightly before resting, it will finish setting as it cools.

The variations

  • Swap the tuna for flaked cooked salmon for a richer, more tender version.
  • For a vegetarian version, replace the tuna with 400g mashed chickpeas and a bit of olive paste to bring back that briny note.
  • For kids, blend the mixture a bit longer for a completely smooth texture with no visible chunks.

What to serve it with

  • A well seasoned green salad
  • Grilled country bread
  • A glass of fresh tomato juice

Storage

The tuna loaf keeps for 2 to 3 days in the refrigerator in an airtight container. It freezes well once cooled, whole or sliced. Reheat slices gently in a skillet or low oven, it's also very good cold for a picnic.

Questions about this dish

Can you make tuna loaf ahead of time?

Yes, you can bake it the day before and keep it in the fridge. Reheat it gently or serve it cold with the warm tomato sauce on the side.

Can you replace the heavy cream?

You can use plain yogurt or light cream without changing the recipe. The result will be slightly less rich but still tasty.

Why cook tuna loaf in a water bath?

A water bath spreads gentle, even heat that keeps the tuna loaf from drying out or cracking. It's what gives it that smooth, soft texture.

Does tuna loaf freeze well?

Yes, once cooled, it freezes well whole or in slices. Let it thaw in the fridge before reheating it gently.

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

Count 1 h 05 in total, prep and cooking included. The recipe is rated “easy”.

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

About 630 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 tomato sauce and green salad cost?

About €2.30 per serving, or €9.20 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

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

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