easy tuna loaf

Ingredients

• Servings: 8
• 8 slices bread
• 2 cups milk
• 1 teaspoon anchovy paste, or more to taste
• 2 eggs, beaten
• 18 ounces italian, oil-packed tuna
• 1 bunch parsley, chopped
• 1 tablespoon capers
• 1/4 cup grated parmesan cheese, or to taste

Recipe

Preparation Time: 15 mins Cook Time: 40 mins Ready Time: 1 hr 55 mins


• arrange bread in a large baking dish. pour milk over bread; allow to soak until bread is soggy. remove bread and squeeze excess moisture from the bread. discard milk.
• whisk anchovy paste with eggs in a bowl until dissolved.
• crumble tuna and moistened bread together in a large bowl. add the egg mixture, parsley, capers, and parmesan cheese; knead together until evenly blended and reasonably firm. wrap the mixture in a clean cotton dishtowel and roll it up tightly, securing the two ends with string or elastic bands.
• bring a large pot of lightly salted water to a boil. cook the bundled tuna loaf in boiling water for 40 minutes; drain. chill in refrigerator until cold before unwrapping and slicing to serve.